Peas Pulav

Ingredients:
Basamati Rice - 2 cups
Water - 1.5 cup of water for 1 cup of rice so you will need 3 cups of water
Onions - 1 big onion cut thinly into slices (not chopping), cut it lengthwise
Mint leaves - 6-10 leaves (eye ball it) and roughly cut it (if need leaves are big).
Green Chillies - 2 chillies for 1 cup of rice so you will need 4 chillies, cut it lengthwise into 2 or 3 pieces
Ginger - 1/2 inch of ginger root, finely chopped or crushed
Garlic - 4 cloves of garlic, finely chopped or crushed
(sometimes I use Ginger Garlic paste (2.5 tsps) that I have in handy if there is a time constrain)
Frozen peas - 3/4 cup (its up to you add how much ever you want. Also you can add other veggies or soya chunks, you can customize it)
Oil - 3 tbps
Butter - 1 or 2 tsps ( for taste if you have it or have oil)
Salt to taste (I add about 2-3 tsps, check it out)

Spices
Soombu
Bay leaf
Cinnamon stick
Couple of cloves

Preparation:

Heat the vessel. Melt the butter and add oil, once oil is warm add all spices mentioned above.
Add cut onions, mint leaves, finely chopped/crushed ginger and garlic and Green Chillies.
Saute it until the onions turn colorless. Add green peas and other veggie.
Add water and salt, let it boil and then add the washed/cleaned basmatic rice.
If cooker, let it whistle for 2 times and switch it off. If you are using a stove top vessel, you can keep checking if the rice is done or not, you can add extra water if the rice is not well done when you check. Let it stand for a little time and then open it and fluffy the rice making sure nothing got stuck to the bottom of the vessel / burnt.
To garnish, add some cilantro and paneer/fried onions (if needed). Serve it hot.