Step-by-Step Instructions

1. 1.Sauté Whole Spices and Cashews

   In a large pot, heat 2 tbsp of oil. Add 5-6 cashew nuts and fry for 30 seconds. Then, add 2 star anise, 1 tsp cumin seeds, 3 cloves, 2 cardamoms, 1 black cardamom, 2 cinnamon sticks, and 1 bay leaf. Cook for 20 seconds, stirring constantly.

2. 2.Sauté Aromatics

   Add 1 medium-sized sliced onion and fry until it turns golden brown.

3. 3.Add Pastes and Chilies

   Add 2 dried red chilies and 1 tsp of garlic & ginger paste. Sauté for a few seconds until the raw smell disappears.

4. 4.Cook the Vegetables

   Add 3 green chilies, 2 medium-sized chopped tomatoes, 1 medium-sized chopped potato, and 1/2 cup of peas.

5. 5.Add Spices and Cook

   Add 1 tsp of chili powder and 1 tsp of salt. Mix well and cook for 2 minutes.

6. 6.Steam the Vegetables

   Cover the pot and cook the vegetables for 4-5 minutes until they are partially cooked.

7. 7.Add Rice and Seasoning

   Add 2 cups of soaked basmati rice, 2 tbsp of chopped coriander leaves, and 1/2 tsp of garam masala powder. Gently mix to combine all the ingredients without breaking the rice grains.

8. 8.Add Water and Cook

   Pour in 3 cups of water and give it a gentle stir. Cover and cook on high flame for 5 minutes.

9. 9.Fry the Paneer

   While the rice is cooking, heat 1/4 cup of oil in a separate pan. Add 250 gm of paneer cubes and fry until light golden. Remove from the pan and set aside.

10. 10.Add Paneer and Steam (Dum)

    After 5 minutes of high-flame cooking, the rice should be 80% cooked. Add the previously fried paneer cubes on top. Cover the pot and cook on a low flame for 10 minutes.

11. 11.Rest and Serve

    After 10 minutes, turn off the heat. Let the pulao rest for a few minutes, then gently fluff with a fork or spatula. Serve hot.