Wash and soak basmati rice for 30 minutes. Drain water and set aside.

In a pan, add ghee and spices.

When they are aromatic, add in onions and saute until translucent.

Grind together ginger, garlic, mint, coriander and green chilly to a coarse paste without adding water.

Add it to the onions and cook for a minute on low flame.

Add tomato, peeled and cubed potatoes, red chilly powder, coriander powder, garam masala powder and salt.

Mix well, cover and cook on low flame until the mix is dry.

Add rice and saute it for a minute or two.

Add water, lemon juice, green peas and salt for the rice.

Cover and cook on medium flame for 10 - 15 minutes or until done.

Remove from flame, and leave the rice aside for 10 minutes before opening the lid.

Serve it with a raitha of your choice.