Wash and soak rice for 30 minutes.
Drain water and set it aside.
In a pan, heat ghee and roast peanuts and cashew nuts. Remove them and set aside for garnish.
Add whole spices to the ghee and roast for half a minute on low flame.
Add onions and saute until translucent.
Add tomato, red chilly powder, cumin powder, coriander powder, turmeric powder and all the vegetables.
Add salt enough for the vegetables and mix well.
Cover and cook on low flame for 5 minutes. Stir it at regular intervals to avoid the bottom getting burned.
Add the rice and give it some mix.
Add water and salt for the rice.
Once the water starts boiling, cover and cook on low flame for 15 minutes. Give a stir every five minutes. Add paneer at the last five minutes.
Once done, remove from flame and set aside for 10 minutes.
Garnish with cashew, peanuts and coriander leaves and serve it hot.