Firstly, in a pressure cooker heat 2 tbsp ghee, 2 tbsp oil, and roast 2 tbsp cashew on low to medium flame.

Roast until the cashew turns golden brown, and keep aside.

In the same oil fry 200 grams paneer on medium flame.

Roast until the paneer turns slightly golden brown. keep aside.

Now add 1 tsp cumin, 1 inch cinnamon, ½ tsp cloves, 3 pods cardamom, 1 black cardamom and 2 tbsp kasuri methi.

Roast until the spices turn aromatic.

Further add 1 onion, 2 chilli, 1 tsp ginger garlic paste and saute well.

Also add ½ carrot, ¾ cup peas, ½ tsp chilli powder, ½ tsp garam masala and 1 tsp salt.

Saute for 2 minutes, or until spices turn aromatic.

Pour in 2 cup water and get to a boil.

Once the water comes to a boil, add 1 cup of basmati rice, fried cashew, and paneer.

Also add 3 chilli, 2 tbsp lemon juice and mix well.

Now cover and pressure cook for 2 whistles on medium flame.

Once the pressure settles down open the cooker and fluff gently.

Transfer the pulao to the large vessel and cool for some time. This prevents from rice getting overcooked from the bottom of the cooker.

Finally, enjoy Matar Pulao Recipe with raita.