Soak 1 cup of Basmati rice and ½ cup each of arhar dal and moong in a cup of water in a bowl for 20 minutes.

Heat ½ tsp of ghee (clarified butter) in a kadai over a medium flame and put 300 grams of paneer (cut into small cubes) when it melts. Fry them until golden brown and remove them on a plate and keep aside.

Now, heat 1 tbsp of ghee again and put 3 pieces of whole green cardamom pods, 2 bay leaves, 6 pieces of cloves, ½ tsp of cumin seeds, 1 piece of cinnamon (1 inch stick), and 3 pieces of whole green chilies in it. Fry them on a medium flame for 20 seconds.

Now, put in 2 pieces of onions (medium size, cut into thin slices) and fry until the color starts changing. At this stage, add 1 tbsp of ginger and garlic paste to it and fry until the raw smell of all is gone.

Now, reduce the flame to low and add ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of cumin seed powder, ½ tsp of coriander seed powder, and salt to taste. Mix them and cook for a few seconds. Then add 2 pieces of medium-sized tomatoes, cut into thin slices and mix again. Cover and cook for about 2 minutes.

Now, add ½ tsp of crushed dry fenugreek leaves (Kasuri Methi) to it and cook until the tomatoes turn soft and mushy. Then add 1 cup of green peas to it and mix nicely. Cook it for a couple of minutes.

Now, add the soaked rice and dal along with the water. Mix nicely and add another 4 cups of water to it. Cover and cook it for 8 to 10 minutes. When the water reduces, add the fried paneer cubes to it. Mix them.

Now, add ½ tsp of garam masala powder and ¼ cup of finely chopped coriander leaves to it and mix them nicely. Then, add 1 tsp of ghee to it. Cover and cook for just a minute or so and switch off the flame of the gas stove. Let it rest for about 5 minutes.

Give it a final mix. Check the consistency and transfer it to a plate.

Your tasty and creamy homemade paneer khichdi is ready to enjoy.