Wash the rice till the water runs clear and soak  for 20 mins.

Boil water, score an x on the bottom of the tomatoes , drop it in the water and cook for 1 to 2 mins till the skin peels off.

When cold, peel the skin and cut it into fine dice or blend  into a pulp.

Heat oil and ghee. Toast the cashews till slightly brown. Remove and keep aside.

To the same oil  & ghee , add cumin seeds, bay leaves and cardamoms. Slightly roast in oil.

Add onions and salt to sweat the onions , close and cook till the onions are soft.

Meanwhile strain the rice over a sieve till all the water drains 

Add the mint leaves and chillies ( remove the seeds and veins , to remove the spice , if needed).

Pound  in a mortar & pestle the cinnamon , fennel , cloves into a powder. To this add the ginger and garlic and pound into a coarse or a fine paste.

Add this pounded mixture and saute till the raw smell goes and you get a nice aroma.

Add the tomatoes , close and cook for 5 mins stirring in between.

Add the carrots, peas, chilli powder, turmeric powder, salt and mix well. close and let cook for 2 mins.

Next add the rice and toast for at least a min, stirring gently without breaking the rice.

Add 4 cups water and bring it to a boil. once it starts boiling, check for salt cover with an aluminium foil. Put the lid on and simmer for 20 mins.

Garnish with cilantro and the toasted cashews.