Wash the basmati rice and soak it in 1 cup water for 20 minutes.
In a heavy-bottomed pan add oil.
Add the bay leaf and slit green chilis.
Add the thinly sliced onions.
Saute for a minute.
Add the ginger garlic paste and saute for a minute.
Now add the garam masala, turmeric powder, and salt.
Mix them well and saute for a minute.
Add the frozen peas and shredded cabbage.
Mix well and saute for a minute.
Add the soaked rice, keep the water aside.
Saute for a minute.
Now add the soaked water.
Check for salt.
Mix well and cover this with a lid.
Let this cook on low flame for 11 minutes.
Switch off and keep this covered for 2 minutes.
Do not open the lid.
After 2 minutes open the lid.
Add ghee and sprinkle with coriander leaves.
Gently mix the rice from the sides, without breaking the rice.
Cabbage peas pulao is ready.