Saffron Rice - cooking recipe

Ingredients

1/2 teaspoon saffron thread
2 tablespoons vegetable oil (butter, margarine or ghee ok)
1 -2 large onion, thinly sliced
1 1/2 cups basmati rice, uncooked
8 whole cloves
4 green cardamom pods
1 teaspoon salt
1/2 - 3/4 teaspoon black pepper (amount to taste)
1/2 cup cooked green peas (optional)

Preparation

Soak saffron in 1/2 cup boiling water for 20-30 minutes.
Meanwhile, saute onions in the ghee until tender; set aside.
Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
If any liquid remains, drain it.
Stir peas into mixture, if desired, as a garnish; serve.