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Indian side with cumin, cloves and cardamom. Basmati Rice with Peas 2 tablespoons butter 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cardamom pods 1 teaspoon cumin seeds 1 cup diced onion 1 cup Basmati rice 2 cups water 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup frozen peas 3 tablespoons cilantro, chopped Saute onion, cinnamon, cloves and cumin seeds in butter over medium low heat for 5 minutes. Add water, rice and salt. Bring to a boil and cover pot. Simmer until rice is done, about 25 minutes. Add cayenne pepper and peas during last 5 minutes of cooking. Stir in cilantro when finished cooking. Makes 4 servings. Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.