firstly, to prepare the masala paste, in a mixer jar take ½ cup mint, ½ cup coriander, 5 cloves garlic, 2 inch ginger, and 2 chilli.

also add ½ tsp cloves, 2 inch cinnamon, 4 pods cardamom, and ½ tsp pepper.

grind to smooth paste adding water as required. keep aside.

in a cooker, heat 2 tbsp ghee. add 2 bay leaf, and 1 tsp cumin and saute until the spices turn aromatic.

further, add 2 onion and saute slightly until the onion shrinks.

also add 1 carrot, 1 potato, 3 tbsp peas, 10 beans, ½ capsicum, and ½ tsp salt. saute for a minute.

add in the prepared masala paste and cook for 2 minutes.

pour in 3 cup water and get to a boil.

once the water comes to a boil, add 1½ cup basmati rice (soaked for 20 minutes).

also, add 1 tsp salt and ½ lemon. mix well.

cover and pressure cook for 2 whistles or until the rice is cooked well.

now in a pan heat 2 tsp ghee. roast 8 cube paneer and 2 tbsp cashew.

roast until the cashew turns crunchy and paneer turns golden brown.

finally, add fried paneer and cashew over cooker pulao and mix gently.