Instructions: Rinse rice well in several changes of water. Cover with cold water and allow rice to soak while preparing other ingredients. Drain well.

Heat oil in a medium sized saucepan. Add cardamom, cinnamon and cloves.

Stir a few times and add onions. Cook onions until browned. Add carrots and combine well.

Add drained rice and cook until rice turns slightly translucent - about 2 minutes. Add chicken stock. Add some salt if stock is unsalted. Bring mixture to a boil. Reduce heat, cover and cook gently 15 minutes.

Quickly add peas and cover again. Cook 5 minutes longer. Stir gently to combine.

NOTES : Makes 6 servings

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