Soak basmati rice in water. I used 1/2 cup rice to serve two people, so all measures below are for that quantity. You can double it easily.
Slice 1/2 cup paneer into small chunks, pan fry in oil until golden brown. Remove, sprinkle some chilli powder and salt. Keep aside. In the same pan, fry some cashews and remove.
To a pressure cooker (I use 2L), add 1 tbsp ghee and 1 star anise, 1 tap cumin and sauté for 15 seconds.
Now add 1 onion sliced thin, 2 slit chilies, 1 tsp ginger garlic paste and cook for 3-4 minutes.
Add 1/2 tsp turmeric powder, 1 tsp salt, half cup frozen peas, handful of chopped coriander leaves and 1 cup water.
Once the water comes to a boil, add the soaked and drained rice, fried paneer cubes and close the cooker.
Cook for 1 whistle on medium heat and reduce flame to low and turn off after 2 minutes. The whole process will take you only 6-7 minutes of cooking.
Let pressure settle fully, open and top with fried cashews, more coriander and serve.