First, wash the basmati rice twice or thrice thoroughly under water.

Next, soak the rice for about 40 minutes.

After the rice is soaked well, strain the water and transfer the rice into a boiling pot.

Add 3 ½ to 4 cups of water, turmeric powder (for the beautiful yellow color), green cardamom (whole), clove, cinnamon stick (break it from the middle), bay leaves, and black peppercorns.

Keep the flame on medium and let the rice come to a boil.

Stir occasionally. Cover and let the rice cook through nicely.

After some time, check if the rice is cooked.

When it is perfectly done, strain the excess water and keep the fluffy rice aside. Do not discard the whole spices.

Now, cut the paneer into small cubes.

Next, dice the bell pepper.

After this, julienne the carrots or cut them into small pieces. Thinly slice the onion as well (if using). Keep them aside.

Take a wok or kadhai and add vegetable oil.

Let the oil heat until it smokes a little.

To the oil gently add the paneer cubes.

Fry them from all the sides for about 20 seconds. Take them out and keep them aside.

To the same oil add the cumin seeds.

Stir them for a few seconds until fragrant and then add the sliced onions. Keep the flame on low to medium.

Sauté them until they turn translucent and then add the carrot and cauliflower florets.

Cover and cook them until soft. Stir them occasionally.

To this add the sweet corn, green peas, green beans, green chilis (slit them from the middle, )and cubed bell peppers.

Stir them nicely.

Add salt to taste and stir again.

Fry them for about 2-3 minutes.

Add the raisins to the vegetables.

Stir them together nicely.

Now, add the cooked basmati rice to the kadhai or wok.

Add the paneer cubes and give everything a toss.

Take a taste test.

Add salt if needed.

Toss everything a few times. Be gentle, make sure not to break the paneer pieces.

Stir consistently for a few seconds. Let all the ingredients incorporate well.

Now, drizzle 1 tsp of Ghee from all the sides.

Toss them again. This will spread the ghee throughout.

When done, take the Paneer pulao out of the flame and transfer it into the serving bowl.

Garnish the Paneer Pulao with a sprig of fresh mint.