In a cooker (you can use a normal kadai also) heat oil and ghee. Add jeera, ginger pieces,cashwes, onion and green chilli to it. When onions become transperent, add finely cut tomatoes and fry till oil leaves the sides.
Add little haldi powder, chllipowder and salt. Add cooked peas and methi leaves. Fry till raw smell goes. Add pudina, pour 4cups of water in it. When water starts boiling add enough salt and 2 cups of rice. Mix well.
Check for salt and cook till 2 whistles. When steam goes out, open the cooker and mix again gently. Garnish with finely chopped mint leaves and serve with curd salad. Nice to carry for picnics.
