Paneer Peas Pulao Recipe

• 2 Cups basmati rice
• 8 Ounces paneer pieces
• 1 Cup Peas
• 4 tbsp Vegetable oil
• 2 tbsp Cashew halves
• 2 tbsp Raisins
• 2 Bay leaves
• 1" Cinnamons stick
• 4 Whole cloves
• 1/2 tsp Black peppercorns
• 3 Cups Water
• 3/4 Cup tomato sauce
• 2 tsp Salt

• Wash rice thoroughly.
• Put in a bowl, cover with water and let it soak for 15 minutes. Drain.
• Brush paneer pieces with 1/2 tbsp oil and broil for 2 minutes per side. Set aside.
• Heat oil in a skillet. Add cashews and fry until light golden. Remove and set aside.
• Heat oil in a skillet and add raisins. Fry until plump and then remove. Set aside.
• Heat oil in a pan and add whole spices. Stir and cook for 1 minute.
• Add rice and peas, increase heat to medium-high, and stir-fry until rice is well coated with oil and begins to glisten (about 5 minutes).
• Add water, tomato sauce and salt.
• Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
• Uncover and gently stir in paneer.
• Cover and cook 5 minutes longer.
• Remove from heat and let stand, covered, for 10 minutes.
• Fluff rice gently with a fork and transfer to a serving dish.
• Garnish with fried raisins and cashews.
• Paneer Peas Pulao is ready.