|Onion||1 Small, chopped|
|For garam masala|
|Green cardamoms||6 Small|
|Cinnamon stick||1 Centimeter|
|Black cumin||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Basmati rice||12 Ounce, drained, rinsed (1 Tea Cup)|
|Water||24 Ounce (4 Teacups)|
Melt the ghee or butter in a large pan, add the onion and fry until golden brown.
Lower the heat and add the cardamoms, cloves, bay leaf, cinnamon and cumin seeds.
Fry for 30 seconds and add the peas.
Fry for 1 minute, then add the rice.
Sprinkle with salt and stir gently a few times.
Add the water, bring to the boil and stir briefly.
Cover and cook over a very low heat without stirring for 10-15 minutes until the water is fully absorbed.
If the rice is not fully cooked by the time the water is absorbed, add about 1 tablespoon warm water and continue cooking.
Transfer to a serving dish and lightly separate the grains of rice with a fork.