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