Grate paneer into a bowl. Add a little salt and mash them with your hands to make a smooth dough. Shape them into small balls. Heat sufficient oil in a kadai and deep fry the paneer balls till golden.
Drain and place them on an absorbent paper. Cool and cover them with silver warq and set aside. Heat two tablespoons oil in a pan.
Add cumin seeds, black peppercorns, black cardamoms, cloves and green chillies and half a cup of water so that the spices do not burn.
Add cashewnuts and onions. Stir and sauté for two minutes. Add yogurt and mix. Add rice, salt and two cups of water.
When it comes to a boil, cover, reduce heat and cook. Add mint leaves along with deep fried onions. Mix and cook till the rice is done.
Add the paneer balls and serve hot.