Wash the rice, then soak in enough
cold water to cover for 15 mins.
Meanwhile, heat the oil in a large pan
with a lid, add the cumin seeds and
cloves, then fry until fragrant. Stir in the
onions, then reduce the heat and cook
with the lid on for 10 mins, stirring
occasionally or until soft. Add the
chillies and bay leaves, then increase the
heat and fry until the onions are golden.
Drain the rice, then add it to the onions
and spices, stirring to coat the grains
with oil. Cover the rice with stock and
bring to a simmer. Scatter the frozen
peas on top, put the lid on, then cook on
a very low heat for 12-15 mins – don’t be
tempted to remove the lid.
Turn the heat off and leave, with the lid
on, for another 5 mins. Lightly fluff up the
rice with a fork before serving.