Gatte Ka Pulao from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 2 teaspoons garam masala (spice mix)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh ginger paste
• ½ cup (75 grams) fresh or frozen green peas, boiled
• 2 black cardamom pods
• 2 (1-inch/2½-cm) cinnamon sticks
• 1 teaspoon ground roasted cumin
• 1 teaspoon table salt
• 1 quart (800 ml) vegetable oil
• 7 or 8 fresh mint leaves, chopped
• ¼ cup (50 grams) ghee
• 1½ cups (300 grams) raw basmati rice
• 2 bay leaves
• 1 teaspoon sesame seeds
• 3 green cardamom pods
• 5 or 6 whole cloves
• Pinch of asafetida
• 1½ cups (150 grams) besan (chickpea/gram flour)
• 1 teaspoon red chile powder
• ¼ teaspoon ground turmeric
• Pinch of baking soda
• ½ teaspoon table salt
• 2 tablespoons plain yogurt
• ½ teaspoon fresh ginger paste