Rinse the basmati rice for several changes of water, until the water runs clear.
Leave the rice to soak for 30 minutes. Drain and then set aside until ready to cook.
Heat the ghee in a large heavy-based saucepan.
Add the cardamons, cloves and peppercorns. Fry, stirring for one minute.
Add the rice andstir-fry for a further 2 minutes.
Add theremaining ingredients to the rice mixture and reduce the heat.
Cover the saucepan and leave to simmer over a low heat for 20 minutes, until all the water has evaporated.
Transfer the rice to a large, warmed serving dish and serve hot.
