Method

1. In a large skillet over medium heat, heat the oil, then add Bayara cumin seeds, and fry it with the onion and garlic.
2. Cook for 4 minutes until soft and then stir in the basmati rice, tikka masala sauce, and Bayara cinnamon, bell pepper, salt, pepper, and water.
3. Bring to a boil and then reduce the heat to medium-low.
4. Cover the pan and simmer until the basmati rice is almost cooked for about 15 minutes.
5. Stir in the peas, spinach, and shrimp, then cover the pot, cook for 5-6 minutes until the shrimp turns pink and basmati rice is cooked, and serve.