vegetarian biryani

Ingredients

• 1 1/2 cups basmati rice, rinsed
• 3 cups water
• 1 pinch salt
• FOR VEGETABLES
• 1 tablespoon ghee or butter
• 1 tablespoon cooking oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon fenugreek
• 1/8 teaspoon cayenne pepper
• 1 large baking potato, peeled and cut in 1 1/2-inch pieces
• 2 large carrots, cut into 1 1/2-inch pieces
• 2 cups water
• 1 1/2 teaspoons salt
• 1 - (10-ounce) package frozen peas, thawed
• 1/4 cup plain yogurt
• 1 medium jalapeno pepper, seeded and minced
• 1 large tomato, chopped
• 1/2 cup fresh cilantro leaves