Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
Warm milk in a microwave safe small bowl and add saffron strands to soak.
Start by heating ghee in a wide pan and add cumin seeds to it.
Once the cumin seeds start spluttering add whole spices and roast until you start getting aroma of whole spices.
Add nuts and roast them for a minute.
Now add chopped vegetables and sauté them.
Add salt required just for vegetables and mix.
Cover the pan with lid and cook the vegetable until they are about 75% cooked. Depending on heat, this should take 10 to 15 minutes.
Add paneer to cooked vegetables and mix.
Then add drained rice, remaining salt and sugar to the vegetable mixture.
Add water, mix well and cover it up with a lid.
Reduce the heat to low and let the rice cook for about 15 minutes.
Once the rice is cooked about 75%, and very little water is left, add saffron milk, kewra water and lime juice.
Put the lid back and switch off the heat.
Let the rice rest for 15 minutes and steam cook with residual heat. The carry over heat will cook the rice perfectly without making them mushy.
Fluff up the rice using fork or spatula.
Sprinkle some cilantro and pomegranate arils, navratan pulao is ready to serve.