Wash the rice and leave it in a sieve. Then fry the onion in 1 tbsp of the oil along with the ghee and half the butter. When they are translucent, add a pinch of salt, pepper, sugar and the turmeric. Now dice the carrot and potato.
When the onion is nicely caramelising, add the purée and cook it out so that it colours the oil. Pour in the potato, rice, carrots, pepper (if using) and chilli, and coat in the oil. Now add the rest of the butter and oil and the tomatoes. (If I’m using fresh tomatoes, instead of skinning them I usually grate them using the large eye of a box grater. Just push the tomato with a flat hand against the grater until the skin is broken, then carefully continue and you'll be left with the skin.) Season generously as all the ingredients can take a bit of salt.
Cover with water until it sits about half an inch above the mix, and stir. Put it on a medium heat and wait for it to come to boil. Then turn the heat down to let it simmer for about 10-15 minutes with the lid on.
Check to see if the water has been absorbed and the rice has begun to cook, then add the peas (if using) and stir. If it is cooked, wrap the lid in a cloth (be careful to make sure it doesn't drop onto the heat and catch fire) and leave it on a very low heat for 30-40 minutes to steam. Use a heat diffuser if you have one. If it hasn't cooked and still looks raw or the rice is chalky, then add half a glass of water, pop the lid back on and wait about 6 minutes or so for it to be absorbed. Then wrap the lid and leave to steam as above.
After 20 minutes check the rice isn’t catching on the bottom of the pan and taste for seasoning. If it needs more salt or pepper then adjust it to your taste.
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