Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
Heat oil in a pan over medium-low heat.
Add sliced onion, and chopped ginger cook for 2-3 minutes or until onion softens.
Add the cubed paneer and saute for 1-2 minutes.
Then add cooked/chickpeas, if using canned brown chickpeas drain them and use. Add turmeric powder and red chilli powder and ground cumin.
Add rice and combine everything well to coat rice with spices and roast them slightly.
Now add coconut cream, vegetable stock and thin coconut milk and stir to combine.
Cover with a lid and when it starts to boil reduce the heat to low and cook pulao for 10 minutes.
After 10-12 minutes when all the water from the rice is cooked and rice grain are cooked through remove the lid and squeeze fresh lime juice and coriander/cilantro leaves.
Serve it in a bowl and top with chilled yogurt, green chutney and enjoy for a delicious quick and healthy lunch brunch or dinner.