Ingredients

• Rice – 1 1/2 cups, basmati
• Onion – 1 big, sliced thin
• Peas – 1 cup
• Mint – 2 tbsp if using dry, or 1/4 cup finely chopped if using fresh
• Ghee/oil – 1/2 tbsp
• Cumin seeds – 1 tsp
• Cinnamon stick – 1 small
• Black cardamom – 1
• Cloves – 4
• Black Peppercorn – 4-5
• Bay leaf – 1
• Red chili powder – 1/4 tsp to 1/2 tsp
• Garam masala – 1/2 to 1 tsp
• Sugar – 1/2 tsp
• Salt to taste
• Water – 1 3/4 cups

Method

1. Wash and soak the rice till ready to use.
2. Heat oil in pan.  Add cumin seeds, once they crackle add all the whole spices.  Do not add powdered spices right now.  Saute for a few seconds till they swell, on medium lower flame.
3. Add sugar to it.  Also add sliced onions.  Saute the onions on medium flame till they are brown and caramelized.  It will take approximately 3 to 5 minutes.  Keep stirring often or else it will burn because of the sugar.
4. Add mint leaves and peas.  Also drain the rice and add the rice to the pan.  Cook on low medium flame for 1 minute.
5. Add red chili powder and garam masala with salt.  Stir and add the water.
6. Cover the lid and bring it to a boil.  Then simmer and cook till the water is absorbed.
7. Switch off the gas stove.  Let stand covered without touching it for about 7-10 minutes.  Then remove the lid and gently fork it.
8. Serve warm.  Add roasted cashews if you wish.