Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tablespoons. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashew nut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the
remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.