Cut the paneer into bite-size cubes or thick rectangles.

Combine the paneer with black salt, ground cumin, ground coriander, dried mango powder, red chilly powder, ginger garlic paste, and mustard oil.

Preheat the air fryer to 200°C / 400°F for 3 minutes.

Arrange the seasoned paneer in the air-fryer basket in one layer.

Air-fry the paneer at 200°C / 400°F for 8 minutes, turning it halfway through, until lightly browned and grilled at the edges.

Cook the rice according to package directions until tender, then fluff it with a fork.

Melt 2 tablespoons of butter in a frying pan over medium heat.

Sauté the garlic and spring onions in the butter for 1 to 2 minutes until fragrant.

Add the cooked rice and toss it with the garlic mixture.

Season the rice with salt, 1.5 teaspoons black pepper, chili flakes, dried oregano, and 1/2 cup fresh coriander.

Melt the remaining 3 tablespoons butter in a saucepan over medium-low heat.

Whisk the all-purpose flour into the melted butter and cook for 1 minute.

Gradually whisk in 1/2 cup milk until the sauce becomes smooth.

Stir in the cheese and cook until melted; add extra milk if needed for a pourable consistency.

Season the cheese sauce with salt, 1 teaspoon black pepper, Italian seasoning, and fresh coriander.

Divide the herbed rice among 3 serving bowls.

Top each bowl with grilled paneer and drizzle with the warm cheese sauce.