Wash the basmati rice well. Soak it in warm water for an hour. Strain the rice and set aside. Heat the ghee in a heavy pan, and fry the cumin seeds and ginger. Add the peas, garam masala, salt, turmeric and rice and stir well. Sauté for about a minute. Pour in four cups of water, and allow it to boil. Then, lower the flame and allow the mixture to simmer. Cover the pan and cook the rice for ten minutes, stirring occasionally. After, ten minutes, remove the rice from the stove and serve!