Ingredients

Basmati rice – 1 cup
Tomato – 3 big ones
Onion – ½ or 1 small
Peas – ½ cup
Ginger – 1 inch piece
Garlic – 3 cloves
Tomato paste – 2 tbsp (optional)
Chilli powder - 1 tsp
Turmeric powder – ¼ tsp
Cilantro or coriander leaves
Salt
Oil – 2 tbsp

Seasoning

Mustard seeds – ½ tsp
Chana dal -1 tsp
Urad dal – 1 tsp
Black pepper – 8 to 10
Cumin seeds – ½ tsp
Fennel seeds– ¼ tsp
Star anise - 1
Cardamom - 1
Cloves - 2
Bay leaf - 1
Cinnamon – 1 inch
Cashews - few

Directions:

Grind garlic, ginger and green chillis in a blender to make a with little water to make a fine paste.
Heat the oil in a pan or pot.  Add the cloves, cinnamon, cardomon or elachi, bay leaves and mint and fry it for 1/2 minute.  Do not let it to get burned.  Now add the garlic, ginger and chilli paste and fry it for another 2 minutes.  Add the onions to it and fry it for another 5 minutes and until the onions or golden brown.
Add the tomato and let it stand for 5 minutes, stirring occasionally.  Add the water and salt.  When the water is boiling add the rice and reduce the heat to medium for 10-15 mintues, stirring occasionally.  Reduce the heat again to low and let it stand for few more mintues or until all the water is absorbed, and the rice is fully cooked and fluffy.

Note:  If you are using pressure cooker, take it from the stove or burner or gas after one whistle or sound.  You can add peas for additional flavor