Heat the ghee or oil in a heavy-bottomed pot over medium heat and add the cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Once fragrant, add the onion and sauté until lightly golden. Stir in the ginger-garlic paste, green chilies, and bell pepper and cook for 2–3 minutes. Add the chopped tomato, turmeric, Kashmiri chili powder, ground cumin, garam masala, and salt, then cook until the tomato softens and the masala becomes fragrant. Add the crumbled paneer and green peas and gently sauté for 2–3 minutes, allowing the paneer to absorb the spices. Stir in the soaked and drained basmati rice, then carefully add the water or vegetable stock. Bring to a gentle boil, reduce the heat to low, cover tightly, and cook for 15–18 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff gently with a fork, then finish with fresh coriander, mint, and lemon juice.