4 c. rice
1 tsp. salt
1/4 tsp. saffron
1/2 to 1 c. peas
7 c. water
1/2 tsp. cumin seeds
15-20 stems green cilantro leaves
5-10 cloves
5-10 cardamom
1 sm. onion
1 tbsp. oil and butter
1/4 tsp. black pepper
20-25 roasted cashews (optional)

Soak rice for 1 hour in water. Drain all the water completely. Soak the saffron in small amount of water. In a thick bottom pan, put cloves, cumin seeds, and black pepper in the oil or butter. After the cumin seed cracks, put in the rice and gently stir-fry 2 minutes. Then add 7 cups of hot water to the rice and bring to a boil on high heat.

Lower heat to medium and cover with a lid. After a few minutes, heat may be reduced further and salt and peas may be added and stirred in. Let the rice be cooked further.

Also add the saffron water and stir in. Add cardamom. Stir fry chopped onion until brown and garnish thinly over rice. Also chopped cilantro may be spread in a similar manner. Cashews can be spread atop also (small amount).