Yield: 6 Servings

2	cups	Basmati rice
		Water to cover
4	cups	Water
2	tbl	Vegetable oil
2	small	Onions; thinly sliced
2	teas	Cumin seeds
12	Whole	black peppercorns
8	Whole	cloves
6	Whole	cardamom pods
3		Bay leaves
1	Stick	cinnamon
4	cups	Water
1/4	cup	Whipping cream
1	teas	Salt
1/4	teas	Saffron threads
1 1/2	cups	Frozen peas
		Salt and pepper to taste
1/4	cup	Chopped almonds
1/4	cup	Chopped cashews
1/4	cup	Raisins

• Rinse rice under cold water. Place in large bowl and add water to cover by 3". Let stand 20 minutes and then drain.
• Saute onion in oil until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; saute until onions are brown, about 4 minutes. Stir in rice and stir about 4 minutes. Add 4 cups water, cream, salt and saffron. Boil; reduce heat to low, cover almost completely and simmer until liquid is absorbed, about 20 minutes.
• Add peas to rice, cover and simmer until tender, about 5 minutes. Season with salt and pepper; sprinkle with nuts and raisins.