Wash and soak basmati for 15 minutes.

Drain and set aside.

Heat ghee in a pan and add cashew nuts.

Roast until golden.

Drain and set aside.

Slit green chillies, fry in ghee for a few minutes and set aside.

Add all the spices and saute for a minute.

Add onions and saute until brown.

Add in the ginger garlic paste and mint coriander paste and red chilly powder and saute for a few minutes until raw smell vanishes.

Add in green peas and finely chopped carrots and fry for a minute or two.

Cover and cook on low flame for a couple of minutes.

Now add the drained basmati rice and stir it well.

Add in salt and water and bring it to boil.

Cover and cook on low flame until the rice is done.

Finally add in the roasted cashew and green chillies and give a nice stir.

Serve it hot with a spicy side.