In a PAN (with LID), heat the butter.
Add Korma  spices and stir-fry for 1 minute.
Add onions and stir-fry until they turn golden. Be careful not to burn the butter.
Add ginger, garbanzo beans, and carrots. Stir-fry for 2 minutes.
Add rice and stir constantly for 2 minutes.
Add Korma  spices, 3 cups of water, peas, and salt and fresh chilies to taste. Mix well.
Bring to a boil. Reduce heat to low, cover and let cook for 15 minutes.
Please don’t lift the LID before the rice is ready to serve!
Turn off heat. Keep the PAN still covered and let rest for 10 minutes.