Heat the ghee in a saucepan which has a tight fitting lid.
Fry half the onions until golden brown.
Add the turmeric and stir well for a minute.
Add the rice and fry for a few minutes, stirring until it is golden in colour.
Add the boiling stock, spices, and remaining onions.
Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
Turn off the heat, and keep covered until ready to serve.
A few minutes before serving, uncover the pan to allow steam to escape.
Fluff up with a fork and garnish with the peas.
