Cover rice completely with cold water and soak 30 minutes, then rinse in a sieve until water runs clear. Set aside to drain thoroughly.

In a saucepan, bring 3 cups water to a boil.

Heat ghee in a seperate large, heavy-bottomed pot over medium heat until hot, but not smoking.

Add cloves, cardamom pods, cumin seeds and cinnamon stick.

Stir frequently until seeds darken, about 1 minute, taking care not to burn.

Add onion to the pot and increase heat to medium high and cook, stirring occasionally, until softened, about 5 minutes.

Add almonds and continue cooking until onions are golden, about 5 more minutes.

Add drained rice.

Cook and stir about 3 minutes, then add boiling water, raisins, salt and pepper.

Bring to a boil.

Cover and reduce heat to low. Simmer for 40 minutes.

Uncover and add peas without stirring.

Cover again and continue cooking until rice is tender and the liquid is fully absorbed, an additional 5 minutes.

Remove from heat and leave covered to stand 10 minutes. Fluff rice and remove cardamom pods, cloves and cinnamon stick before serving.