1 stick of cinnamon, about 1-1/2 inches long
3 bay leaves
4 whole cardamom pods
5 whole cloves
1 cup peas, either freshly shelled or frozen peas thawed in very hot water and drained
1-1/2 cups long-grain rice (not parboiled)
2-3/4 cups chicken broth
3/4 teaspoon salt (1-1/4 teaspoon if the broth is unsalted)
Heat the oil in a heavy 2- to 2 1/2-quart pot over medium heat. When hot, put in the cinnamon, bay leaves, cardamom pods, and cloves. Stir the spices for 5 seconds. Now add the peas. Stir and fry for a minute. Add the rice, and turn the heat to low. Stir and fry the rice for about 3 minutes, Now add the chicken broth and salt. Bring to a boil. Cover with a tight-fitting lid, turn the heat to very, very low, and cook, undisturbed, for 25 minutes, Turn off the heat, Let the rice rest, covered and in a warm spot, for 10 minutes. Remove the whole spices and mix the rice and peas gently with a fork; serve.
Note:
The whole spices in this dish are for flavoring only and are not to be eaten.