Heat ghee in a pan and sauté cumin seeds until fragrant.

Add chopped onion, bell pepper, and ginger-garlic paste. Sauté until onions turn translucent.

Stir in tomatoes, shahi paneer masala, garam masala, turmeric powder, and salt. Cook well until the masalas blend.

Lower the heat and add grated paneer and curd. Mix thoroughly.

Incorporate the rice and mix until well combined.

Pour in the water and bring to a boil.

Pressure cook for two whistles.

Finish with chopped coriander leaves and fluff the rice before serving.