Heat Ghee & oil in a kadai. Sauté whole spices (Bay leaf, cloves, cinnamon, cardamom) on a medium flame for few seconds.
Add thinly sliced onions & sauté until the onion turn golden brown.
Add methi leaves & sauté till they wilted.
Add grinded masala paste & green peas, sauté for 3-4 minutes.
Add water (approx. 1 cup) which is used to soak basmati rice, wait until it comes to boil and add salt as required.
Now add coconut milk & rice, wait until it comes to boil.
Close the kadai with lid, let it cook in low flame for 15 min. (if you are using the pressure cooker, close the lid & don’t put the whistle, let it cook in low flame for 15 min)
After 15 min let it cool for 5-10 min & mix gently.
Serve hot with your favourite raita or plain curd.