Under cold running water wash the rice until the starch is gone (water no more milky). Place in a colander/sieve and allow to drain.

In the meantime, place a large sauteing pan on medium heat and add the oil. Wait to heat-up, about 1-2’, and then add to the pan the spices (cinnamon, cardamon, cloves, cumin and bay leaves). Sauté for 1’ until fragrant and immediately add the onions, cooking until nicely browned and in order to give a nice dark color to the rice.

Then add the peas, which you have already thawed, mix well and cook for 3-4’ and add the rice. Give it a good stir to be coated with the dark color of the onions and the spices and season with the salt.

Add the boiling water, increase the heat to high, stir and bring to a boil. Turn the heat to very low and cover with the pot’s lid to steam for 8’ and until the water has been absorbed, stirring just once halfway through.

Turn off the heat and leave aside to rest for 6’ with the pod still covered. Then add a kitchen towel in between the pot and the lid and allow to steam for further 10’.

Use a non-metallic fork to fluff the rice and serve.