Soak 1 measure of basmati rice for 30 minutes

In a mixer jar add 1 cup of pudina or mint

Add 2 green chillies

Add 2 inch ginger

Add a splash of water

Transfer to a bowl

Add ginger again

Cut 2 cups fresh coriander

Coriander shoot has the most taste!

Blend in a mixer jar, add a little water

Cut 20 haricot beans

Cut 2 carrots

I have used Mother Dairy Malai Paneer

Cut the paneer into 2 halves

Cut 1 half into cubes

Crumble the other half of paneer

Stir fry cut paneer in 1 tablespoon oil,

Stir fry till golden brown, keep aside

In a deep kadai or pot add 2 tablespoons ghee

Add 1 tablespoon Jeera or cumin

Add 2 bay leaves

Add 5 lavanga or cloves

Add 1 star anise

Add 6 green cardamom

Add 1 inch cinnamon

Add cut beans and carrot, stir fry it

Add 1 teaspoon sugar

Add 1 teaspoon salt

Add 1 teaspoon cinnamon and cloves powder, mix well

Add 1 teaspoon saunf or fennel

Add the pudina and coriander paste

Put the lid and cook for 4 minutes to remove rawness

Add the soaked drained rice

Stir fry for 5 minutes

Add the crumbled paneer, stir fry

Add 2 measures water

Add some more salt per taste

Mix well

Cover and cook stir occasionally

After about 5 minutes, reduce the heat and let it cook

Add 2 teaspoons Kasuri Methi

Garnish with Fresh Coriander and Mint

When it is about done add the fried paneer and mix

Serve hot with Raita!