Grind cilantro, mint, ginger, garlic, cinnamon, cardamom, cloves, green chillies and onions into a masala paste using a blender or food processor.
In a heavy bottomed pan heat the ghee. Add the cumin seeds and wait till they pop and turn golden.
Add the masala paste and cook, stirring frequently, until it turns dark green and the ghee begins to separate.
Add rice and salt and stir well.
Add peas and 2 cups of water and wait till the water comes to a full simmer. Then turn down the heat to low and cook covered for another 8-10 minutes. The cook time will vary depending on the size and thickness of your pan. However, resist the urge to remove the lid and stir the rice. If you want to check if the rice is done, check gently with a spatula to see if the water at the bottom of the pan has been absorbed.
Turn off the heat and leave the rice to finish cooking for another 5 minutes. Fluff with a fork before serving.
Serve hot with raita and chips.