Wash the rice thoroughly under the tap and leave it in the strainer to drain the rest of the water.
Heat the oil or Ghee in a pot on medium heat. Once hot add all the whole spices (bay leaf, cumin seeds, cardamoms, cloves, and cinnamon stick)
Wait a few seconds and then add the chopped onions. Fry until the onions are soft and translucent.
Add the rice and grated Ginger. Sauté for a minute and add hot water, salt, and sugar. Stir everything gently and bring to boil.
When the water level reaches the level of the rice, add the fresh peas, cover the pot, and lower the heat to a minimum. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and move it with the help of a fork from bottom to top very carefully.
Cover the pot and let it rest for another 5 minutes. Garnish with fried onion (beresta) and serve with any curry dish.