First cook two cups of basmati rice in eight cups of water to which some salt and a few drops of oil have been added so that the rice grains are separate. Keep aside.
Parboil peas and set aside.

In a pan melt butter on medium heat and saut and jeera for a minute till browned.

Add onion and sauté for a few minutes till translucent.

Add ginger-garlic paste and fry well for a few minutes.

Add-in the tomatoes and capsicum along with pav bhaji masala, chilli powder, haldi powder, amchur powder, tamarind paste, salt and sugar. Fry on low heat for 7-8 minutes making sure the capsicum is still a bit crunchy, but not raw.

Add-in the rice and peas and mix gently for two minutes.

Adjust salt if need and garnish with raisins, pomegranate seeds, cashew nuts and chopped coriander.

Serve hot with tomato raita and roasted papad.