Ingredients 

Basics

• 2 cups Basmati Rice, lightly washed.
• 2 cups water
• 1 cup milk
• 1 lb frozen peas
• 3 large carrots, peeled and cut lengthwise
• 2 large potatoes, peeled and cut lengthwise.
• 5 table spoons cooking oil.
• 3 tsp Salt 

Dry Spices 

• 5 cloves
• 2-3 bay leaves
• 5-green cardamom
• 3 big black cardamom
• 6, 2" long cinnamon barks
• 1/2 tea spoon somf
• 1/2 teaspoon jeera
• 3-4 strands of saffron

Mint Masala 

• 1cup chopped fresh mint 
• 2- 3 green chillies, chopped
• 1 table spoon grated ginger 
• 1 large onion , chopped 
• 2 cloves garlic 

• Blend all the ingredients for mint masala in a food processor to a coarse paste. Keep aside.
• Place oil in a pan, throw in the jeera and the rest of the dry spices. Roast them until you can smell the nice toasted aroma. 
• Transfer the spices to a corning pot and add the grounded mint masala. Place this pot in the microwave for 15-20 minutes. 
• Stir occasionally. 
• Toast the washed rice (for about 2-3 minutes) in the same pan you toasted the spices. 
• Add the carrots and potatoes and salt to the pot in the microwave cover the pot and cook in the microwave for another 10 minutes. 
• Place 1and 1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil. 
• Add the milk-water mixture, peas and the toasted rice into the glass pot. 
• Mix everything well. Cover the pot. 
• Cook in the microwave, 5 minutes on high, and 20-25 minutes on medium power. 
• Fluff it up