Lingkan Reang
Grind spices (cumin, cardamom, cloves, etc.) into a fine powder for the pulao masala.
Rinse and soak basmati rice for 20-30 minutes, then drain.
Make a ginger-garlic-chili paste using a mortar and pestle.
Saute tej patta and sliced onions in ghee until golden, then add the paste.
Stir in mint leaves, ground masala, and optionally add peas and vegetables.
Mix in drained rice, add water and lemon juice, then cook covered until tender.
Finally, fold in pan-fried paneer and let sit before serving.