Fragrant and Spicy Rice

In a large vessel, heat 2 1/2 cups of liquid to its boiling point. Combine chopped green onions and frozen peas into the hot liquid. Add a pinch of salt, 1/4 teaspoon of ground garam masala, 1/4 teaspoon of turmeric powder, and a dash of cayenne pepper according to your preference. Stir the basmati rice into the mixture thoroughly. Lower the heat to a low setting, cover the pot, and let it simmer for 20 minutes.

In a separate pan over medium-high heat, melt butter to create a rich sauce. Cook and stir sliced mushrooms and minced garlic in the melted butter until they turn lightly golden brown. Add diced green bell pepper and red bell pepper to the pan, stirring constantly. Season with 1/2 teaspoon of ground garam masala, 1/4 teaspoon of turmeric powder, and a dash of cayenne pepper according to your preference. Stir in the lentils and 3/4 cup of liquid. Reduce heat to a low setting and let it cook for 20 minutes, stirring occasionally until the lentils are tender.

In a small pan over medium heat, cook sliced almonds frequently until they turn lightly browned. Remove the pan from heat and set it aside.

Increase the wok's heat to medium. Mix the cooked basmati rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated, leaving a dry mixture behind. Garnish the dish with toasted almonds and fresh cilantro sprigs to serve.