Prepare Broth

• Add oil in a medium sized thick based pot or cauldron and put on medium heat on the stove.
• Add sliced onions and whole spices to the pot. Saute with a wooden spoon until onions turn light golden brown.
• Then add garlic ginger paste along with the peas. Saute for 2 to 3 mins or until the water from the peas evaporates.
• Cook Rice
• Add soaked rice and salt.
• Add water to the rice making sure the water level is higher than the rice by roughly about an inch. To check the water level, you can do 1 of two things.
• You can do a finger test. To do this, turn off the heat before adding rice to the pot. Then add your rice, water and salt. Dip your index finger in the water and your finger should touch the rice, while the water touches your first joint. You can turn on the heat after checking the water level.
• If you are hesitant to dip your finger, then use the back of your laddle. Mark the back of your laddle at 1 inch mark with tape or permanent marker. Then dip to touch the rice, and pour enough water that the water level touches the 1 inch mark
• Now do a taste test for salt and add more if needed. Your water should taste balanced, add more salt if needed.
• Cover the pot with a lid and let the rice cook for 5 mins or until you cannot anymore water in the pot.
• Use the spoon and gently toss the rice upside down. Reduce the heat to lowest possible setting and cover the pot again. Cook for another 5 to 8 mins.
• Use a fork or a spoon to fluff the rice.
• Serve with yogurt and kebabs or any curry of your choice.