Heat a Pressure Cooker with 1 tbsp of oil and 1 tbsp of Ghee. Wait till it gets hot and then add in Fennel Seeds, Cloves, Cinnamon Sticks, Bay Leaf, and Cashew nuts.
Cook in a low flame until you get a nice aroma and then Cashew nuts turn slightly golden.
Add in the Onions, slice thinly and then add. cook until the onions turn glossy.
Next add in the Pandan Leaves, Mint, Coriander Leaves, and Green Chilli. Pandan leaves are very aromatic and add a nice flavor to the pulao, so try adding it. Saute everything together until the leaves shrink.
Next, add the ginger-garlic paste and cook until the raw smell leaves.
Add in 2 tomatoes chopped finely and cook until they turn soft.
Next add the Red Chilli powder, Garam Masala, Turmeric powder, and the required Salt. Mix well and cook until the raw smell of the masala leaves.
Add in 1 tsp of the Pickle Oil, You can collect oil from any pickle and add, It gives a very nice flavor to the pulao. I have used the homemade gooseberry pickle oil.
Next, add in about 3 tbsp of the ground pickle masala. Mix everything together and cook for a minute.
Add in ½ cup of Bellpepper / Capsicum. I used Red and Green Coloured Bell pepper. Chop them into cubes and add.
Mix once and then add in ½ cup of Green Peas. If using fresh or frozen green peas you can add directly . If using dried green peas. Soak it overnight, Pressure cook it for 4 whistles and then use. I used dried Green peas only.
Next, add in 200 gms of Paneer Cubes. Soak the Paneer in lukewarm Water for about 15 mins and then add.
Mix the paneer once and then add in the Basmati Rice. Wash the basmati rice well and soak in Water for 30 mins and then use.
For 2 cups of Basmati Rice add in 2.5 cups of water. Add in the measured water and mix gently without breaking the Paneer.
Next, add in ¼ of Yogurt and Lemon Juice from ½ lemon. Combine everything together and mix once. Check for salt and spice and add if anything is required.
Once the water comes to a boil Close the Pressure Cooker and Wait till the Steam comes vigorously and then put the whistle. Cook in a high flame for 3 minutes and then switch off the flame
Allow the pressure to release naturally and then open the cooker. Carefully fluff the rice without breaking the grains. Achari Paneer Pulao is now ready.