Assemble: all the ingredients.

Pound fresh coriander seeds.

Heat oil in a pan, add bay leaves, cloves, cumin seeds, whole red chilies and chopped onions. Saute until onions become translucent. Add peas and saute for another 2 minutes.

Stir in all the spices and 2 cups of water.

Wash rice under water to clean of all the dirt and get rid of some of the starch.

Bring water to a boil, add washed rice to the pan and cook open till rice rises to the surface and water has reduced to 1/4 the quantity.

Cover the pan with a lid and cook for another 2-3 minutes. I prefer DUM cooking so I cover my rice pan with a cloth and lid to trap the steam inside and the steam pressure cooks the rice.

After 2-3 minutes turn off the gas and let the rice sit covered for another minute.

Serve hot with chutney, achar or curd.