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.