First we prepared green peas so for that take 2 cups of water in a vessel and bring it to boil. When water started boiling stage add salt and sugar mix them. When it fully boiled add green peas mix and cook about one minute.

Remove from water and strain green peas. keep aside.
Take a pan add 1 tbsp ghee add cashew nuts and roast them on low flame until they turn light golden.remove from pan.

In the same pan add paneer cubes and fry them till they turn golden.
Take hot water in a bowl add salt and asafoetida and when paneer roast add them into this water and soaked for 5-10 minute then remove from water.keep aside.

Now in the same pan add above whole spices mention in for water stalk. Roast these spices for 30-40 seconds and add green chillies,coriander stems,,salt and 6 cups water. Let it boil for 7-8 minutes.

Meanwhile take a big and wide vessel add ghee and oil. Heat up then add whole spices and saute till they turn aromatic.

Add onion slices and saute for 1-2 minute add ginger garlic paste and green chillies.saute 1 minute then add blanched green peas mix and cook for one minute on high flame.

Add coarsely ground coriander seeds and fennel seeds mix and cook for 2 minutes.

Strain the soaked rice and this rice with green peas mix gently and cook for 2 minutes with peas. Make sure stir lightly so that rice had not broken
Now the stalk is ready strain it also.

Add this water into rice, add garam masala powder. Give it a nice stir. Cover with a lid and let it boil on high flame about 8-10 minutes.

After 10 minutes water has reduced at this stage turn the flame low. add fried paneer and cashew nuts.

Add coriander leaves and mix very gently. Take a sheet of aluminum foil cover the vessel completely with foil.place the lid on foil. Cooked the pulaw on simmer for 10 minutes.

Turn off the flame. Leave it as it is for 5 minutes. Remove the lid and foil. The aromatic and delicious shahi matar paneer pulao is ready. Dish out and enjoy.