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.

Serves 6.