Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
Heat ghee or oil in a pot or cooker and saute cashews if using. When they turn golden set them aside. Saute spices for a minute.
Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.
Saute pudina/ mint for 2 mins.
Add peas and rice. Saute for 3 to 4 mins.
Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.
Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.
If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.
Fluff up with a fork once done. Allow to rest for sometime.
Garnish with nuts. Serve with raita or a gravy.