Ingredients

• 2 teaspoons cumin seeds
• 12 whole black peppercorns
• 8 whole cloves
• 6 whole cardamom pods
• 3 bay leaves
• 1 cinnamon stick
• 4 cups water
• ¼ cup whipping cream
• 1 teaspoon salt
• ¼ teaspoon saffron threads
• 1 ½ cups frozen peas
• ¼ cup chopped almonds
• ¼ cup chopped cashews
• ¼ cup raisins

Directions

• Directions
• Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
• Heat oil in a heavy large saucepan over medium high heat. Add onions, sauté until golden about 8 minutes.
• Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon, sauté until onions are brown about 4 minutes.
• Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to a boil. Reduce heat to low.
• Cover saucepan almost completely and cook until almost all liquid is absorbed about 20 minutes. Add peas to rice.
• Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.