In heavy saucepan, add oil over medium heat. To this add jeera, black peppercorns, cardamom pods, cloves, cinnamon sticks, cashews and peas,. Cook, stirring constantly until spices are fragrant and raw smell of the peas disappears.
Add water and salt. Bring to a boil and add rice. Bring back to a boil and then reduce to simmer. Cover and cook for approximately 12 to 15 minutes.
Remove from heat. Keep covered and rest for 10 minutes.
Remove cardamom pods, cloves and cinnamon stick. Fluff rice with a fork.
Notes
If substituting jasmine rice, reduce water to 2 1/2 cups.