1 1/2 c. long grain rice
3 whole black peppers
1/2 tsp. salt
6 whole cardamom seeds
2 tbsp. butter
1 c. frozen peas, thawed
1/4 c. raisins
3 hard-cooked eggs, cut in wedges (optional)
6 whole cloves
1/4 tsp. turmeric
2 1/2 c. water
2 sm. leeks
1 med. size carrot, shredded
1/4 c. cashews

Place rice, cloves, black pepper, turmeric, salt and water in 2-quart pan. Crush cardamom seeds slightly with fingers and add both husks and seeds to rice. Cover rice and bring to boil on high. Reduce heat to low and simmer, covered, about 20 minutes.

Wash and trim leeks. Cut in 1/2-inch thick slices. Use tender part of green tops as well as the white. Separate white part into rings. Melt butter in wide frying pan on medium heat. Add leeks and carrot and cook, stirring occasionally, for 5 minutes. Add peas, cashews, raisins and cook for 3 minutes. When rice is cooked, stir in leek mixture. Turn onto serving platter and garnish with egg wedges if desired.