Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice basmati
     1/4  cup           boiled peas
   2                    bay leaves
   3      cloves        -- (3 to 4)
   1      1 inch stick  cinnamon
   2                    cardamons
   1      stalk         curry leaves
   1      teaspoon      red chilli powder
     1/2  teaspoon      garam masala
     1/2  teaspoon      dhania powder
     1/4  teaspoon      turmeric
                        salt to taste
   1                    lemon -- juice of
   1      tablespoon    cashews
   1      tablespoon    currants -- (optional)
   2      tablespoons   ghee -- (or oil)
     1/2  cup           ghatta pieces
   1      tablespoon    jeera and mustard seeds
                        ***FOR GHATTAS***
     1/2  cup            -- ¥
   1      gram          flour
     1/2  tablespoon    oil
                        Chilli powder
                        salt to taste
     1/4  teaspoon      oregano seeds

Preparation:

Method for ghattas: Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tablespoon water. Make a hard dough. Break off a piece and roll into shape and size of a finger. Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour) Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside. Method for Rice: Boil rice in plenty of water. Each grain should be separate. Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves. Add ghattas and peas. Add masalas, lemon juice and salt. Stir fry till ghee separates. Add to the rice. Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker. Garnish with coriander. Serve hot with curds.