2 c. long-grain rice
2 med. carrots
3 Tbls. vegetable oil
3 whole cardamom pods
A 1-in stick of cinnamon
4 whole cloves
1/2 med. onion peeled and cut into fine half-rings
2 c. chicken broth or stock, fresh or canned
Kosher or sea salt
1 c. shelled peas, fresh or frozen (if frozen, defrost first in warm water)
Put rice in a bowl and wash in several changes of water. Drain. Cover well with fresh water and leave to soak for 25 minutes or longer. Drain and leave in a strainer set over a bowl.
Peel carrots, trim them and cut them into sticks. Cut the sticks into 1-in/6-mm dice.
Heat oil in a heavy medium-sized pot over a medium-high flame. When hot, put in cardamom, cinnamon and cloves. Stir once or twice and put in onion. Stir and fry until onion browns a bit. Put in carrots. Stir and fry for a minute. Put in drained rice. Continue to stir and fry, turning the heat down slightly if the rice seems to stick, for 2 minutes or until the rice turns translucent and is nicely coated with the oil. Pour in broth, adding 1 1/2 teaspoons salt if it is unsalted, 3/4 teaspoons if it is salted. Bring to a boil. Cover, turn heat to very low and cook for 20 minutes. Lift cover, quickly put in peas, cover again and cook for another 5-10 minutes or until peas are tender. Mix gently before serving.