First, wash the basmati rice and soak it for about 40 minutes.

After that, boil water to cook the rice.

Boil the rice for about 10 minutes or until cooked to perfection.

Keep on checking and make sure not to overcook it.

When the rice is done, strain it, spread it on a tissue-covered plate, and let it cool down completely.

Next, wash all the veggies.

Dice the carrots, and cut the capsicum and the cauliflower into small florets.

Chop the beans, and cut the paneer into cubes.

Next, cut the almonds, cashew nuts, and walnuts into half. Keep them aside.

Heat the milk until warm and soak in the saffron strand.

Now, take a kadhai or a cooking pot and add ghee.

Heat the ghee until it smokes a little.

To this, add the veggies except the green peas.

Stir and fry them for about 5 minutes or until cooked. Do not overcook the vegetables.

When the veggies are done, add the paneer.

Fry the paneer until golden brown from all the sides. Keep the flame on medium.

Take them out and keep them aside.

In the same ghee add all the nuts and raisins.

Fry them for about a minute and keep them aside.

Now, add ghee if needed and let it heat.

Keep the flame on medium and add the cumin seeds, bay leaves, black peppercorns, cloves, black cardamom, green Cardamoms, and cinnamon stick (break it into a few pieces).

Stir and fry them until the aromatics are fragrant.

To this, add the finely chopped ginger and green chilis.

Stir them nicely until the raw smell is gone.

Next, add the fried vegetables, nuts, and raisins.

Combine them nicely.

Now add the rice in small quantities and stir.

Combine everything gently and make sure not to break the long grains of the rice.

Add salt to taste.

Also, add sugar to taste to balance the salt.

Stir everything for a minute and then add the saffron-infused milk.

Combine well and let them cook for 2 minutes. Cover the kadhai or the cooking pan.

Next, add the green peas and the cubed paneer.

Stir them well.

Squeeze a bit of lime or lemon juice to balance out all the flavors.

Keep the flame on low and cover it again for about 3-4 minutes.

Lightly toss the rice to loosen them and then take a taste test.

If everything is up to the mark, then transfer it into a bowl.

Garnish the navratan pulao with finely chopped coriander leaves and pomegranate arils (if using).