Ingredients:

1 cup basmati rice

200 gm paneer cubes

10-12 cashew nuts

1 onion, chopped

2 green chillies, chopped

2 tsp ginger-garlic paste

1 carrot, finely chopped

1/2 cup frozen peas

1 large tomato, chopped

1 tsp turmeric powder

1 tbsp kashmiri chilli powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala

salt to taste

1/2 cup yogurt

1/4 cup coriander leaves, chopped

2-3 tbsp mint leaves

1 bay leaf

1" cinnamon, cut into pieces

1 star anise

5-6 cloves

4 cardamoms

6-8 pepper corns

1 tsp cumin seeds

1 1/2 tbsp oil

1 1/2 - 2 tbsp ghee

Preparation:

1. Wash and soak the rice in water for 20-30 minutes, drain the water and keep it aside.
2. Heat oil in a pan and add the paneer cubes and fry until golden and keep it aside.
3. In the same pan, fry cashew nuts and keep it aside.
4. Heat ghee in a pressure cooker and add bay leaf, cinnamon, star anise, cloves, cardamoms, pepper corns and cumin seeds and saute.
5. Add chopped green chillies and onion and saute well till onion turns soft and golden.
6. Add ginger-garlic paste and saute well. Then add chopped tomato and cook well until mushy and soft.
7. Add chopped carrot, peas, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and mix well for 4-5 minutes.
8. Add in yogurt, mix well and cook for a minute.
9. Then add fried paneer and cashew nuts and gently mix.
10. Now add drained basmati rice, chopped coriander and mint leaves and mix well.
11. Add 1 1/2 cup of water and pressure cook for 2 whistles.
12. Once the pressure releases, open the cooker and fluff up the rice with a fork and serve with raita..