600g fragrant long grain rice, rinse, wash and drain in a colander
100g frozen peas
3 tbsp butter
1 onion, halved and sliced
5½ cups water
5 cardamoms, lightly smashed
2 cloves garlic, with skins on and lightly smashed
5cm cinnamon stick
1/2 tsp fennel
3/4 tsp cumin
4 cloves 1/2 tsp black peppercorns
1/2 tsp salt
1 tsp chicken stock granules
Put butter in a large saucepan over a medium heat. Add onion and fry until soft, lightly browned and fragrant. Mix in the spices and fry for 4050 seconds to a minute. Add the rice and stir well to blend.
Pour in the water and add the seasoning. Bring to a boil then bring down the heat to low. Cover the saucepan and cook for 1012 minutes. Remove the cover and give the rice a quick stir.
Add the peas the cover the saucepan again.
Continue to cook for 810 minutes or until rice is done. Leave the rice to stand for 10 minutes before fluffing up the rice.