Method

Soak basmati rice for 2 hours. Wash a few times with water. Rinse and drain.

Heat the ghee in the pot and add all the spices and mix on low heat. Once fragant, add the onions and green chili and cook until lightly browned and soft. Now add the ginger and garlic paste and cook until fragrant.

Add the green peas in and stir to heat up for 10 seconds, then add the rice in. Stir to coat with the ghee and then add in the water. Add enough water to cover the rice.

Cook in the pot, covered so that it can steam for about 20 minutes on low heat. Check and ensure the bottom is lightly browned and the grains are not hard anymore.

Fluff the rice and reserve in the pot to keep it warm.