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1
Heat the oven to 375 degrees F.
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2
Combine the whole spices in a mortar and pound with a pestle until well-ground.
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3
Combine all the spices and salt in a small bowl.
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4
Combine the garlic and ginger in another small bowl.
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5
Cut the onion in half and cut each half into thin slices.
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6
Cut additional meat or vegetables into small, bite-size pieces.
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7
In an oven-safe skillet, melt the butter or ghee over medium-high heat.
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8
Add the meat, if using, and brown over high heat.
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9
Cook in batches if necessary so the meat doesn't become crowded.
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10
Reduce heat to medium-high.
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11
Add the onion and saute until the onion begins to brown.
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12
Add the ginger-garlic mix and saute until fragrant, about 30 seconds.
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13
Add the rice and spice mix and saute, stirring constantly, until the rice turns an opaque white, about a minute or two.
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14
Add the chicken broth and any additional vegetables (except the peas) and stir.
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15
Cover and place in the oven.
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16
Cook for 15 minutes.
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17
Add the peas, mix gently, and return to the oven for 5 more minutes or place under a broiler for 2-3 minutes to brown the top.
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18
Allow to cool for 5-10 minutes before serving.
