Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Basmati rice
   1      large         Asian eggplant -- cubed
   1      large         red potatoes -- cubed
     1/2  cup           green peas -- frozen
     1/2  cup           peanuts -- unsalted
     1/4  cup           cashews -- raw, split
   3                    green chiles -- 3-4
   2                    cinnamon sticks
   1      sprig         karhi leaves
     1/2  teaspoon      peppercorns
   1      tablespoon    sesame seeds
   4                    whole         cloves -- to 6
   1      tablespoon    cumin seed
   1      teaspoon      mustard seed -- brown
   1      tablespoon    coriander seed -- ground
     1/2  teaspoon      turmeric
     1/2  cup           coconut shreds -- unsweetened
     1/2  cup           cilantro -- chopped
   1      teaspoon      salt -- or to taste
     1/4  cup           ghee

Preparation:

Wash rice in several rinses of cold water until the water is clear. Cover the rice with water and let sit for at least 1/2 hour. In a stockpot, heat the ghee and pop the mustard seeds with a cover on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and peanuts. Add the vegetables and cook al dente. Add the ground coriander, turmeric, coconut, and salt. Drain the rice, then add it and water (to cover rice by 1/2 inch) and bring to a boil with the cover off. When most of the water has boiled away place a tight fitting lid on the pot. If you have an electric stove turn the heat off and let the rice rest for 5-10 minutes. If using gas turn it down as far as you can and simmer for 5-10 minutes. Stir in the cilantro.