Heat a pan and add oil.

Once the oil is hot, add bay leaf, cinnamon stick, 6-7 cloves, green cardamoms, 7-8 black

pepper and roast for half a minute.

Next add cashew, roast until it is crispy and have a golden hue, later take them out.

Add butter(the secret ingredients to make danedar pulao) and once it melts add paneer

cubes, and cook by continuously flipping it over and until it hs a beautiful light golden color.

And later take them out.

Now add asafetida, green chilies, carrots, peas now mix all ingredients together.

At this stage, you can add either ginger garlic paste or chopped ginger-garlic. You can also

add veggies of your choice.

Roast for one and a half minutes. Add raisins and strained rice .

Mix rice with all the ingredients and cook for 3 to 4 minutes.

After 4 minutes, sprinkle salt to taste, add roasted cashews and paneer cubes.

Mix again and less add then 2 cups of water and stir.

Once the water starts to boil pour in some lemon juice.

Cook for a few seconds and then cover with a lid.

On low medium flame let it cook for 10 minutes.

Turn on the flame but don’t yet remove the lid.

Keep the lid on for at least 15 minutes to let the rice cook in its own steam.

After 15 minutes remove the lid and prick the rice with a fork.

Before serving add chopped coriander leaves and mix well with the pulao.