Heat 1 1/2 tablespoons of ghee in a pan and add 3 cloves, 3 cinnamon sticks, 3 bay leaves, and 5-6 cardamom pods.
After a minute, stir in 2 1/2 cups of rinsed and drained basmati rice, along with 2 teaspoons of salt.
Bring the mixture to a boil, then reduce the heat and cover the pan.
Cook on simmer for 15-20 minutes, until the rice is cooked and tender.
Add 250g of cut paneer to the rice.
In a separate bowl, dissolve 1 pinch of saffron in 2 tablespoons of rose water.
Drizzle the saffron-rose water mixture over the rice and toss to mix evenly.
Serve the Fragrant Paneer Rice with curry.