-
Soak 1 cup basmati rice for atleast 30 minutes.
-
Meanwhile thaw green peas if you are using frozen variety.
-
After 30 minutes drain the water and let the rice air dry for 10 minutes.
-
Place a pressure cooker on medium heat, heat the ghee.
-
Roast the cashews till it get's brown colour.
-
Take it out and keep it aside.
-
In the same pan add the cumin seeds.
-
Add the all the whole spices like bay leaves, black cardamom, green cardamom, aniseed, cloves.
-
Saute for 10 seconds on low heat. Add shredded ginger.
-
When the ginger browns a little, add peas and saute for a 1 minute.
-
Add rice, salt, mint leaves and water.
-
Stir everything well once else rice will break.
-
Bring it to a boil. Cover the lid
-
Lower the flame to minimum. and let it cook for 15 - 17 minutes.
-
Switch off the flame.
-
Let it rest for 10 minutes. Don't open lid before the recommended resting time.
-
After 10 to 15 minutes remove the lid and gently fluff the rice with fork.
-
Serve hot.