Rinse the rice thoroughly and soak it in cold water for about 20 minutes, then drain and set aside.

Heat oil in a large pan over medium heat. Once hot, add cumin seeds, black peppercorns, bay leaves, star aniseed, black cardamoms, cinnamon stick, and cloves. Let them sizzle for 1–2 minutes until fragrant.

Stir in the sliced onion and sauté for 4–5 minutes, stirring occasionally, until the onions turn light golden brown.

Mix in the ginger paste and garlic paste, cooking for another minute until their raw aroma fades.

Add the peas and chopped tomatoes. Cook for 3–4 minutes, stirring gently until the tomatoes soften slightly.

Sprinkle in coriander powder, garam masala, and salt. Stir well to coat the vegetables and cook for another 2–3 minutes so the spices release their flavour.

Pour in enough water to cook the rice and bring it to a gentle boil.

Add the soaked and drained rice. Stir carefully to mix everything together, then cook over high heat for about 6–8 minutes until most of the water is absorbed.

Lower the heat to the minimum, cover the pan with a tight-fitting lid, and let it steam for 15 minutes.

Once done, turn off the heat and let it rest for 5 minutes before fluffing the rice gently with a fork.