Grind together paneer and coconut until it is a smooth paste. Do not add water.
In a pan heat ghee and add the mustard seeds.
When they crackle add in curry leaves and green chillies and fry for a minute on low flame.
Now add the prepared paste and saute on low flame continuously until the grains separate and resembles rice. Add one or two tsp of ghee if needed.
Garnish with coriander leaves and serve it with a chutney of your choice.