Step-by-Step Instructions

1. 1.Fry Cashew Nuts

   Heat 2 tablespoons of oil in a pot. Add 5-6 cashew nuts and fry for 30 seconds until they turn lightly golden. Remove the cashews from the pot and set them aside.

2. 2.Sauté Whole Spices

   In the same pot with the remaining oil, add 2 anise stars, 1 tsp cumin seeds, 3 cloves, 2 green cardamoms, 1 black cardamom, 2 cinnamon sticks, and 1 bay leaf. Sauté for 20 seconds until the spices become fragrant.

3. 3.Fry Onion

   Add 1 medium-sized sliced onion to the pot and fry until it turns golden brown, stirring occasionally.

4. 4.Add Aromatics

   Add 2 whole red chilies and 1 tsp garlic & ginger paste to the pot. Cook for a few seconds until the raw smell of the ginger-garlic paste disappears.

5. 5.Add Vegetables and Spices

   Add 2 medium-sized chopped tomatoes, 1 diced potato, 1/2 cup peas, 1 tsp chili powder, and 1 tsp salt to the pot. Mix all the ingredients well to combine.

6. 6.Cook Vegetables

   Cover the pot with a lid and cook for 4-5 minutes on medium heat, allowing the vegetables to soften slightly.

7. 7.Add Rice and Herbs

   Add 2 cups of soaked basmati rice, 2 tablespoons of chopped coriander leaves, and 1/2 tsp garam masala powder to the pot. Gently mix all the ingredients to ensure they are well combined without breaking the rice grains.

8. 8.Add Water and Boil

   Pour in 3 cups of water and stir gently. Bring the mixture to a boil on high heat.

9. 9.Initial Rice Cooking

   Cover the pot and cook on high flame for 5 minutes. The rice should be about 80% cooked at this stage.

10. 10.Fry Paneer

    In a separate pan, heat 1/4 cup of oil. Add 250 gm of paneer cubes and fry until they are light golden on all sides. Remove the paneer and set aside.

11. 11.Add Fried Paneer

    Once the rice is 80% cooked, add the fried paneer cubes on top of the rice in the pot.

12. 12.Final Cooking (Dum)

    Cover the pot again and cook on low flame for another 10 minutes. This allows the rice to fully cook through and absorb all the flavors, creating a perfect dum effect.

13. 13.Serve

    Gently fluff the Paneer Pulao with a fork to separate the grains and mix the ingredients. Serve hot, garnished with the previously fried cashew nuts.