DirectionsSoak Charminar Special Pulao Basmati Rice for 30 minutes & drain waterHeat the ghee in a heavy bottomed sauce pan on medium heat; add the fennel seeds, cloves & saut until you get a roasted aromaAdd the onions, ginger, garlic & green chilies. Saut on low heat until the onion turns brown Once done, add Charminar Special Pulao Basmati Rice & saut on medium heatAdd two cups of water & turn the heat to low. Cover the pan & simmer until the rice is cooked all water is absorbedAdd the steamed peas, fresh Paneer cubes & salt the rice and mix itTurn off the heatAllow to rest with top covered for about 10 minutesAt 10 minutes, remove the cover & garnish the pulao with fresh mint leaves & serve hot