Grind the ingredients mentioned under "to grind" into a smooth paste and set aside.

In a saucepan, heat ghee. Fry the cinnamon and bay leaf briefly.

Add in the ground paste and saute for a few minutes till raw smell goes.

Add in the drained rice and saute for five minutes, till crisp.

Add the water, peas and sufficient salt and cook on high flame till the water comes to a rolling boil.

Keep flame to the minimum and cook on closed lid till water is evaporated and the rice is cooked, Give a stir once in between.

Switch off flame, fluff up the rice. Serve hot with sides of choice.