2 c. long grain white rice
2 tsp. salt
2 cloves
Pinch of cinnamon
1/2 tsp. cumin seeds
1 c. peas
1 sm. onion, finely sliced
1/2 stick butter, melted
1/4 c. slivered almonds
1/4 c. raisins

Wash rice, drain and set aside for about 1/2 hour. In a saucepan, put half the butter and add the cumin seeds and heat. When cumin seeds turn slightly brown, add cinnamon and cloves and the peas. Fry for a minute and add the rice. Mix for another minute. Add 3 1/2 cups of water and salt and after it starts to boil, cover and put on low and cook until done, about 25 to 30 minutes.

To decorate, take half the remaining butter and fry the onions until lightly brown and sprinkle on top of rice. With the rest of the butter, fry slivered almonds and raisins until lightly brown and sprinkle on top of onions and rice. Serve hot. Serves 3.