1. Wash and soak basmati rice for 15 minutes. In a broad vessel,add soaked basmati rice and required water to cook well. ( Fill it 75% with water and then add soaked basmati rice ). Cook it in medium flame for 15 minutes or until the rice grains turn soft and tender. Make sure not to overcook, otherwise rice will become sticky. Once done, switch off the flame. Drain the excess water from rice using strainer/ sieve. Keep it aside.
2. In a dosa tawa, brush some oil or ghee and arrange chopped paneer pieces. Roast it till it gets golden color. Once done, keep it aside. Similarly in a same dosa tawa, add sliced capsicum and roast both sides for 2 minutes in low flame.
3. Heat a broad pan with remaining oil and ghee. Add cinnamon piece, cloves, cardamom, jeera and javitri. Once jeera splutters, add slit green chili and chopped methi leaves. Saute it for 2 minutes in medium flame. Now add cooked basmati rice, pepper powder and salt required. Mix it gently.
4. Now add roasted paneer and capsicum. Mix well and add finely chopped coriander leaves. Now mild spiced flavorful methi paneer pulao is ready. Serve it hot with spicy and rich accompaniment. I served it with spicy aloo methi curry and it was yummy.
