Bring a large pan pan of water to the boil, add rice and cook until done. About 15-20 minutes. Drain.
Place the coriander into a food processor and process to a paste. Set aside.
Coarsely pound the cloves, cardamom and cinnamon sticks in a mortar and pestle.
Heat oil in a large non-stick pan. When hot, add the pounded spices, stir for a minute. Add cashew nuts and stir. Add peas, stir, cover over low heat until the the peas are tender. Add the coriander leaves and stir for another minute.
Then carefully add the rice, season with salt, mix gently until well blended over low heat and serve immediately.
It is important not to over cook the rice initially or the whole thing will turn into a mush. Those confident with microwave cooking can do the entire dish at one go. First cook rice uncovered with water, oil, pounded spices, salt, then add the peas, cashews and coriander and cook covered for the last 5-7 minutes of the cooking time. Stir once.