This Pakistani rice dish ushers in summer foods, but can also be served in the winter months when missing the bright, fresh flavors of summer.
Add the rice to a medium bowl and rinse until the water runs clear. Cover the rice with a couple of inches of cool water and set aside to soak for at least 30 minutes and up to 2 hours.
In a medium pot set over medium heat, add the ghee and melt. Once hot and shimmering, add the onions and cook, stirring often until lightly golden brown, about 13 minutes. Then add the peas, garlic, salt, cloves, cardamom and cumin seeds and cook, stirring often until fragrant, about 4 minutes . Add 2 ½ cups of water and the rice, and bring that to a boil. Then lower the heat to barely a simmer, cover the pot with a lid and cook until the rice has absorbed all the water and is fluffy and cooked through, about 20 minutes. Turn off the heat and allow to steam on the stove for another 15 minutes. Then fluff with a fork, transfer to a platter and serve hot and steaming.
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