Boil water in a pot, add FH1 pack (Rice Bag), and cook for 12–14 minutes until done.

Heat FH2 pack (Butter, Garlic, Parsley, Lemon Zest, Chilli Flakes) in a pan, add the cooked rice, and toss well until evenly coated.

Heat FH3 pack (Olive Oil, Garlic) in a pan, add FH4 pack (Onion), and sauté until softened.

Add 150 ml water and simmer for 2 minutes, then add FH5 pack (Fresh Cream, Parmesan, Saffron, Seasoning) and cook gently until well combined.

Add FH6 pack (Paneer) to the sauce and simmer for 3–4 minutes until heated through.

Serve the paneer in saffron cream sauce over the herb rice.