1. Pour the rice into a large mesh strainer and run cool water over it until all excess starch is removed and the water runs clear. Drain well.

2. Place the rice in a medium mixing bowl and cover with cool water. Let soak for 30 minutes. Drain the rice thoroughly.

3. Place the rice, water, butter peas, cardamom pods, cloves, cinnamon, salt, and pepper in a medium, heavy-bottomed saucepan over medium-high heat.

4. Bring the water to a boil, cover with a tight-fitting lid, and reduce the heat to the lowest setting. Cook for 18 to 19 minutes.

5. Check the rice for tenderness and fluff it with a fork .Replace the lid and cook as needed until done—approximately 2 to 5 minutes more.

6. Remove from the heat and serve immediately. If you wish to keep the pullao warm for a while, wrap a clean towel around the lid and place over the saucepan. This will prevent condensation from turning the rice to mush.