Wash and soak basmati rice in water for 30 minutes.

In a bowl, combine curd, gram flour, ginger garlic paste, red chilli powder, garam masala powder, and salt to make a marinade.

Add paneer cubes to the marinade and mix well, ensuring each cube is coated.

Cover and refrigerate the marinated paneer for 30 minutes.

Heat a griddle with cooking oil and fry the paneer cubes until golden on all sides. Remove and set aside.

Heat oil in a pressure cooker and add cumin seeds, cinnamon, cloves, cardamom, and bay leaf. Sauté for a minute.

Add chopped onion and slitted green chilli and sauté until the onions turn soft and translucent.

Add the paneer tikkas, turmeric powder, and garam masala powder. Mix gently without breaking the paneer cubes.

Drain the soaked basmati rice and add it to the pressure cooker.

Sauté for a minute until the masalas coat the rice.

Add 3 cups of water and salt. Mix well and bring to a boil.

Close the cooker and pressure cook for one whistle.

Once the pressure releases naturally, gently fluff the rice with a fork.

Garnish with coriander leaves and serve.