INGREDIENTS:
• 1 1⁄2 cups basmati rice, rinsed
• 3 cups water
• 1 pinch salt
• 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 tomatoes, 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
