Wash and soak the jeera / ambemohar rice in plenty of water for 20 minutes.
Finely slice onions. Peel and dice carrots. Deseed and chop the bell pepper into squares. Peel and dice potato into cubes. Dice 200 grams paneer into cubes.
Chop the remaining 200 grams paneer into cubes and marinate in a large bowl with oil, red chilli powder, turmeric, yogurt, 1/2 tsp salt, gram flour. Keep aside.
In a large heavy bottomed pan, heat the ghee. Add all the whole spices.
Once the spices puff up / crackle, add the sliced onions, diced carrots, potatoes and bell peppers. Saute for 30 seconds. Add the diced (plain) paneer. Stir well. Add the green peas, pulav masala, salt (2.5 tsp) and stir to mix.
Add 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.
Meanwhile, heat 2 tsp oil in pan. Remove the marinated paneer pieces with a slotted spoon. Drain off excess marinade and shallow fry the pieces on medium flame until golden brown on all sides. Do not fry for too long, or they will turn rubbery.
Remove the cooked pulao in a large platter. Arrange golden paneer pieces over the top. Garnish with fresh coriander.