Heat a pan with ghee, roast the nuts and keep it aside. In the same pan, brown the onion juliennes and keep it aside.

Wash and soak the rice for 15 mins.

In a nonstick pan, heat the ghee add all the whole spices and saute for a few minutes.

Drain the water and add the rice to the pan and saute well.

Add the coconut milk, water, and salt. Bring to a boil and simmer with a lid till it gets cooked almost to done, add saffron and cover it well again.

Cook over a tawa for the final cooking of the rice. This makes sure the rice gets cooked well and not get mushy.

In a nonstick pan, heat oil saute the onions till pink.

Add the ginger garlic paste and saute for a few minutes.

Now add the tomato puree, spice masalas and cook on high flame for the tomato to get cooked completely.

Add paneer cubes to the masala and simmer till the gravy thickens.

Make sure the gravy is thick yet you can spread it over rice.

Fluff the coconut pulao well and on a greased pan with ghee, ensure you have three portions of rice.

Place the first layer of coconut pulao.

Now spread the paneer gravy over the rice,

Spread the second layer of rice over the gravy

Sprinkle the browned onions, roasted nuts over the rice.

Spread the final layer of rice, sprinkle the chopped coriander leaves and few drops of ghee over the rice and cover with a lid.

Cook over a tawa on low flame for 10 mins.

Serve hot with raitha.