Recipe can be made a day ahead; keep covered, in refrigerator. Recipe unsuitable to freeze or microwave.
1 1/2cups (300g) long grain riec 15g ghee 4 whole cloves 1 cinnamon stick 4 cardamom pods, bruised 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/2 cup freash or frozen peas 1 large beef stock cube, crumbled 3 1/2 cups water
1. Place rice in medium bowl, cover with cold water, stand for 30 minutes; drain. Heat ghee in large saucepan, add cloves, cinnamon stick, cardamom and seeds, stir over high heat for 1 minute. Stir in turmeric, stir over high heat for 3 minutes.
2. Stir in peas, stockcube, water and rice, bring it to boil, reduce heat, cover, simmer for about 15 minutes or until all liquid is absorbed and rice is tender. Remove and discard cinnamon, cloves and cardamom before serving.
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