Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
2. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies.
4. Add the soy chunks, mushrooms, green peas, and corn. Cook for 3-4 minutes, stirring occasionally.
5. Drain the soaked rice and add it to the pan. Gently mix to combine with the vegetables.
6. Pour in 2 cups of water and add salt and garam masala. Bring to a boil.
7. Once boiling, reduce heat to low, cover the pan, and cook for 15-20 minutes or until the rice is fluffy and water is absorbed.
8. Fluff the rice with a fork and fold in the paneer cubes.
9. Garnish with fresh coriander before serving.