• *To make the mint paste – grind ¼ cup of mint leaves with ¼ cup of cilantro and 2 green chilies to a smooth paste.
• **Cashew onion paste – Soak 6 cashews in hot water for 5 mins. Grind this with 1 small onion, 1 inch ginger piece and 4 garlic pods into a smooth paste.

To make the gravy –

• In a pan add about a tablespoon of oil and add the diced paneer pieces and fry until it turns light brown, Drain it on a paper towel and keep aside until needed.
• In the same pan, add butter or ghee. When hot add the cumin seeds. Once the seeds splutters add the sliced onions. Sauté until it turns pink.
• Now add the mint paste. Sauté until the raw smell leaves (about 5-6 mins).
• Then add the cashew onion paste. Fry it well (for about 10 mins). Sprinkle little water if needed.
• Now add all the dry masala powders and mix well.
• Add the tomato puree and salt to taste and mix well. Close the pan and cook the gravy until the oil leaves the sides of the pan. This could take about 10-12 mins.
• Now add the fried paneer pieces to the gravy and mix well. Cook until the gravy thickens.

To make the rice –

• Wash and soak the rice in water for at least 10 mins. Drain it and keep aside.
• In a pan add the ghee or butter and when hot add all the spices.
• Once the spices are fried, add the soaked and drained rice. Fry in low flame until, all the moisture disappears.

To assemble –

• If cooking on stove top (this is what I did), transfer this rice into the pan with the gravy and give it good mix. Add the coconut milk and water (I added about 3 cups of water). Check for salt and then cook covered until the rice cooks. Fluff it with a fork and then serve hot.
• If cooking in a rice cooker, add the rice, gravy, salt (if needed), coconut milk and water needed to the cooker and then cook until the rice is done.
• Garnish with fried cashews and raisins and serve hot.