3 tb Ghee

1 md Onion, chopped

1/2 ts Turmeric

2 Bay leaves

4 Cloves

4 Black peppercorns

2 1″ cinnmaon sticks

2 Black cardamom pods

2 c Brown rice, presoaked

3/4 c Water

3 tb Green peas

1 ts Salt

1 pn Saffron

Heat ghee in a skillet.
Saute onion over a medium heat till
golden.
Reserve some of the onion for garnishing later.
Add
turmeric to the skillet.
Stir & heat briefly.
Add the rest of
the spices in order.
Mix well.
Add the rice & stir a few times.
Pour over water, stir & bring to a boil.
Reduce heat, mix in
peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle
with saffron & reserved sauted onion.
Serve hot.
Michael
Pandya, “Indian Vegetarian Cooking”