firstly, in a large kadai heat 2 tbsp ghee. add 200 grams paneer, 3 tbsp cashew, and roast on low flame.

roast until the paneer and cashew turn golden brown. keep aside.

in the same kadai, add 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, 1 black cardamom, ½ javitri, ½ tsp cloves, and 4 pods of cardamom.

roast until the spices turn aromatic.

now add 1 onion, 2 chilli, 1 tsp ginger garlic paste, and saute until the onions change color slightly.

further, add 1½ cup basmati rice and saute gently without breaking rice grains.

also add 1 cup peas, ½ tsp chilli powder, ½ tsp garam masala, and 1 tsp salt.

mix well making sure the spices turn aromatic.

now add 3 cup water and ½ lemon. mix well.

cover and simmer for 10 minutes.

after 10 minutes, add 2 tbsp coriander and fried cashew, paneer.

mix gently. cover and simmer for another 10 minutes.

finally, enjoy matar paneer pulao with raita.