What I Used:

Basmati rice - 1 1/2 cups
Onion - 1, chopped fine
Green peas - 1/2 cup
Paneer cubes - 1/2 cup
Green chillies - 3
Ginger garlic paste - 1.5 tbsp
Cumin / jeera / jeerakam seeds - 1 tsp
Whole black pepper - 1/2 tsp
Cloves - 4
Cardamom - 2
Cinnamon stick - a 1″ piece
Bay leaves - 1
Ghee / Clarified butter (or veg oil) - 2 tbsp
Salt to taste

How I Made It:

1. Soak the basmati rice in enough water to cover it, for 15 mins. Meanwile, grind the pepper, cloves, cardamom and cinnamon together. If you have a pestle and mortar, that will be best.

2. Heat the ghee in a pan and throw in the cumin seeds. Once they splutter, add the ground ingredients. Tear the bay leaf into 3 and add toss that in too.

3. Now add the onions, split green chillies and saute until onions turn transparent.

4. Then add the ginger garlic paste and saute well for a minute.

5. Add the peas and paneer cubes and mix well for another 2-3 mins.

6. Drain the rice completely and add to the pan. Mix thoroughly.

6. Add 2 cups water to the above and let it cook until the rice is done. Alternately, you can add equal ratio of water (1.5 cups rice : 1.5 cups water) and pressure cook for one whistle. Once the pressure leaves, open lid immediately and transfer to another bowl.

7. Garnish with coriander leaves and serve with side-dish of choice.