Rinse basmati rice 3 to 4 times to remove starch and avoid sticky rice.
Soak the rice until you are done with other preparations. Later, drain and set aside.
To a pot on medium flame, add ghee, shah jeera, slit green chillies, sliced onion, and saute for a minute.
When the onion turns translucent, add ginger garlic paste and saute for another minute.
Then, add turmeric powder, chopped tomatoes, red chilli powder, salt, garam masala, and mix well.
Add water, green peas, washed and soaked basmati rice, and mix well. Cover with lid and cook for 10 minutes on medium flame.
Open the lid, mix gently and check if all the water is absorbed. If you see some water, cover and cook for another 5 minutes until rice is soft and fluffy.
Garnish with some fresh coriander leaves, roasted cashews, and serve with raita.