Heat a heavy saucepan with ghee and fry
the cinnamon, cloves, cardamom and cumin over moderate heat for about a
minute. Add the rice and turmeric. Fry for another 2 minutes, stirring.
Add salt to taste, peas, water and bring to the boil over high heat.
Turn the heat to very low, cover tightly with a lid and cook for 25
minutes without opening the lid or stirring. Fluff up the rice with a
fork and remove the whole cloves, cinnamon and cardamom. Serve hot with
vegetable or meat dishes.