Ingredients

1 1/2 cups basmati rice, rinsed

3 cups water

1 pinch salt

For Vegetables

1 tablespoon ghee or 1 tablespoon butter

1 tablespoon cooking oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1/2 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon curry powder

1/8 teaspoon cayenne pepper

1 baking potato, peeled and cut into 1 1/2-inch pieces (about 1/2 pound)

2 carrots, cut into 1 1/2-inch pieces

2 cups water

1 1/2 teaspoons salt

1 (10 ounce) package frozen peas, defrosted

1/4 cup plain yogurt

1 jalapeno chile, seeds and ribs removed, minced

1 tomato, seeded and cut into 1/2-inch pieces

1/2 cup cilantro leaf

Directions:

Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.

Meanwhile, in a large frying pan, melt the ghee (or butter) with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.

To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.