Wash and soak rice for 30 mins.
In a pot, heat ghee/oil.
Add the whole spices and green chilli.
When they sizzle , add ginger garlic paste.
Give a good mix and immediately add onion.
When onions are golden brown, add coriander and mint leaves.
After a minute, add in tomatoes and cook till it gets mushy.
Now add chilli powder and salt.
Let the masala get cooked well and when the
ghee/oil separates, add 1.5 cups of water.
Let the water come to boil.
Add rice and let 70% of water gets absorbed by rice in medium flame.
Finally add the peas and simmer for 7 to 10 minutes until they are completely cooked.
Garnish with nuts and coriander leaves.