Wash rice under tap water till the water runs clear. Soak in enough water for 30 minutes. Then drain the rice in a colander and keep aside.
Heat a pot/pan large enough to hold the quantity of rice. Once hot add ghee.
Add whole cashew. Fry on low heat, stirring in between. When it starts to brown,add raisins.
When cashews are evenly fried and raisins are puffed up, drain the cashew and rasins using a slotted spoon. Keep aside.
To the same pan add paneer cubes. Fry the cubes till they are golden brown on both the sides. Using a slotted spoon remove the cubes from pan and keep aside.
To the same pan in remaining ghee add bay leaves,cinammon stick and other whole spices. Fry till they are aromatic.
Add frozen peas. Cook till the raw smell is gone. Add green chillis followed by basmati rice.
Fry rice on medium heat for 5-6 minutes,carefully stirring inbetween.
Add warm water and salt. Cover the pot with a lid. Once the water starts to boil, reduce the heat and cook further 8-10 minutes.
When almost all the water has been absorbed, remove lid carefully. Add fried paneer cubes, raosted cashew,raisins,kewra water,rose water and fried onion.
Mix everything well, cover the lid and cook on low heat for another 5 minutes.
Switch off the flame. Let the pulao rest undisturbed for another 10 minutes.
Serve hot with curry and raita.
To make perfectly golden fried onions, cut onions into thin slices. Spread the slices on a plate or board and keep them for 30 minutes. While frying add a pinch of salt, which fastens the cooking process. Cook on medium-high heat till they are softened. Then reduce the flame and fry till they are light golden brown in colour.
The Pulao tastes better if it is left to rest for a couple of hours.
You can also soak few strands of saffron in 1 tablespoon of milk and add to the pulao at the end.
Kewra water has a strong flavour. So add it as per your taste.
The quantity of water and cooking time may vary depending on the variety of rice. So adjust accordingly.