All you need is:

• 1 thinly sliced onion 
• 2 cups of rice (I use a small, 150ml cup to measure)
• 1 can of drained chickpeas OR equivalent amount of frozen peas 
• 1 tsp of salt per cup of rice 
• 2-3 tbsp of oil 
• Water
• 4 cloves
• 1 tsp whole peppercorns
• 1 small stick of cinnamon (about an inch)
• 1 tsp of cumin seeds

1. Measure the rice and leave it to soak in some water. Meanwhile, brown the onions in 2-3 tbsp of oil until golden brown. Use a deep pot/pan
2. Add the cloves, peppercorns, cinnamon, cumin seeds and the frozen peas/chickpeas. Let it cook for a few minutes
3. Drain the rice and add it to the pan
4. Add fresh water (no need to boil it). When adding the water, the ratio is key. For example, if using 2 cups of rice, add 3 cups of water. If using 4 cups or rice, add 6 cups of water. Just be sure to use the same sized cup for both the water and the rice
5. Add the salt and let it come to the boil on a high heat
6. Once boiled, give it a good stir and turn the heat down to the lowest setting
7. Place the lid on the pot and leave it to cook on a low heat for 8-10 mins. Do not life the lid as the steam will help to cook the rice perfectly