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Wash and soak rice for 1/2 hour. In the meantime chop onion into thin lengthwise strips. Heat oil/ghee in a large pan and add bay leaves, green cardamom, black cardamom, cinnamon stick, cloves and peppercorns, when these spices start to leave theri aroma add onions and fry until it turns brown. Add red chilly powder, salt and add rice to the pan and fry for 2-3 minutes. Now add double amount of water into the rice. Since I have used 2 cups rice here, I added 4 cups of water. Bring first boil on high speed then cover and let it cook on low flame till water evaporates.
On another skillet heat ghee add green peas stir fry for a minute and keep aside. In the remaining oil add carrot and sprinkle salt, fry for a minute and keep aside. Finally add paneer pieces and fry for a short period on low flame and keep aside. Don't over fry paneer here or they will become hard. Distribute the rice into three portions, add red color in one portion, add yellow color in one portion and leave alone the third portion for the white color.Now take a heavy bottomed vessel and grease the bottom with little ghee so that rice doesn't stick to the bottom and place the tomato slices first, sprinkle some cashews and raisins. Spread the red color rice evenly, then decorate with fried carrot.Above the layer of carrot spread white rice and decorate that layer with green peas. Finally spread yellow rice and decorate with paneer pieces. Cover the vessel with a heavy lid and let this cook on low flame for 5 minutes. Remove from heat and dig through all the 3 layers to make sure that plate has all the colors to please your eye first before delighting your taste buds. Have this rice with Mixed Vegetables in Cream and Coconut Gravy or any curry of your