Steps to make Pudina Paneer Pulao

1. Soak 1 measure of basmati rice for 30 minutes
2. In a mixer jar add 1 cup of pudina or mint
3. Add 2 green chillies 
4. Add 2 inch ginger
5. Add a splash of water
6. Transfer to a bowl
7. Add ginger again
8. Cut 2 cups fresh coriander
9. Coriander shoot has the most taste!
10. Blend in a mixer jar, add a little water
11. Cut 20 haricot beans
12. Cut 2 carrots
13. I have used Mother Dairy Malai Paneer
14. Cut the paneer into 2 halves
15. Cut 1 half into cubes
16. Crumble the other half of paneer
17. Stir fry cut paneer in 1 tablespoon oil,
18. Stir fry till golden brown, keep aside
19. In a deep kadai or pot add 2 tablespoons ghee
20. Add 1 tablespoon Jeera or cumin
21. Add 2 bay leaves
22. Add 5 lavanga or cloves
23. Add 1 star anise
24. Add 6 green cardamom
25. Add 1 inch cinnamon
26. Add cut beans and carrot, stir fry it
27. Add 1 teaspoon sugar
28. Add 1 teaspoon salt
29. Add 1 teaspoon cinnamon and cloves powder, mix well
30. Add 1 teaspoon saunf or fennel
31. Add the pudina and coriander paste
32. Put the lid and cook for 4 minutes to remove rawness
33. Add the soaked drained rice
34. Stir fry for 5 minutes 
35. Add the crumbled paneer, stir fry
36. Add 2 measures water
37. Add some more salt per taste
38. Mix well
39. Cover and cook stir occasionally
40. After about 5 minutes, reduce the heat and let it cook
41. Add 2 teaspoons Kasuri Methi
42. Garnish with Fresh Coriander and Mint
43. When it is about done add the fried paneer and mix
44. Serve hot with Raita!