In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. 2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric. Stir-fry well. Leave uncovered.

Wash the matar and leave to drain the excess water. 2. Heat oil in a kadahi and add the asafoetida, cumin seeds and whole red chillies. 3. When the seeds begin to splutter, add the matar and salt. 4.