Wash 2 cups of basmati rice and soak in 2 cups of water for an hour.
In a heavy pan, heat 2 tablespoons of butter.
Add 1 tablespoon of cumin seeds and 1 tablespoon of grated ginger.
When the ginger turns light brown, add 1 cup of shelled green peas and 1 cup of peeled, chopped potatoes.
Add 2 tablespoons of powdered coriander seeds, 1 teaspoon of powdered garam masala, 1 tablespoon of salt, and 1 teaspoon of turmeric.
Stir-fry the mixture until well mixed.
Add the drained rice and 4 cups of water to the pan.
Bring the mixture to a boil, uncovered.
Lower the heat to simmer, cover the pan, and cook for 10 minutes.
Serve the Aloo Matar Ka Pulao hot.