Add paneer cubes and fry until browned from all the sides.
Remove them on a plate and keep aside.
Add ghee in the same pan.
Once the ghee is hot, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom and black cardamom and let them crackle for a few seconds.
Add green chillies and ginger garlic paste and fry for a few seconds.
Add onion and fry until they turn golden brown.
Now add carrot and peas and cook for minute
Add the fried paneer pieces, salt, garam masala powder, water, coriander and mint and mix everything gently.
Drain the rice and add it in the pan and stir gently.
Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
Remove the pan from heat and let it rest for 5 minutes.
Fluff the pulao using a fork.
Serve hot with a raita.
You can replace white rice with brown rice but make sure to change the amount of liquid and the time of cooking as well.Use the paneer cubes that are not brittle. They will otherwise crumble while frying.