• Cut the paneer into 1-inch cubes. Add some red chili powder, salt, ginger-garlic paste and oil. Mix everything well. Marinate for 15 minutes.

  Note: Spicing up the paneer enhances the taste, however, you can skip and just fry the plain paneer in oil and add it to the fried rice.
  
• Heat 2 tablespoons of oil in a pan. Once the oil is hot, add marinated paneer cubes. Saute for 4-5 minutes until paneer turns golden brown on all sides. Remove them from the pan and keep aside. You can also roast the paneer in the Air Fryer.
  
• Press SAUTE on Instant Pot. Heat ghee (or oil), and add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, cardamom, star anise, and mace. Saute for a few seconds or till aromatic.
• Next, add onion, and green chilies. Saute till the onions are soft and light brown.
  
• Then add ginger garlic paste and saute for a few seconds.
• Next, add in the green peas, and garam masala and saute for a minute.
  
• Then mint and coriander leaves, and cook for a minute until the leaves wilt.
• Next add rinsed basmati rice, water, and salt. Mix everything well.
  
• Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.

  When the instant pot beeps, do a quick pressure release before removing the lid.
• Add some lemon juice, and sauteed paneer, and mix gently with a ladle.
  
• Instant Pot Peas pulao or Matar pulao ki recipe is ready, serve with yogurt, raita, or any curry.
  

Stovetop Pressure Cooker Method

• Follow the same steps as Instant Pot and Pressure cook the paneer pulao for 2 whistles on a medium-high flame and turn off the flame. Allow the pressure to release naturally.

Stovetop Pan Method

• For preparing this dish in a stovetop pan. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy.

  Note: Use 2 cups of water for 1 cup of rice for the stovetop method.