Indian Spiced Basmati Rice

This is made using a fuzzy logic rice cooker.  However, you can adapt it to stove-top cooking by following the cooking directions on the package of brown rice, and adding the spices just before cooking the rice.

One zojirushi rice cooker
two rice-cup (a rice cup equals ~3/4 cup) cups of long grain brown basmati rice
filtered water
4-6 whole green cardamon pods, crushed
1 stick cinnamon, broken into pieces
1 to 2 allspice berries
4 to 6 whole cloves
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 bay leaf
1/4 to 1/2 teaspoon garam masala
1 tablespoon coarsely chopped pistachios, cashews, or other nuts
1 tablespoon raisins
1 teaspoon cold-pressed virgin coconut oil
1/4 cup frozen green peas, to be added after rice is cooked

Place brown basmati rice in rice cooker.  Add water to the 2 rice cup measure line on the side of the rice cooker bowl.  Then add spices, nuts, raisins, and oil to top of rice.  Do not stir the rice once spices etc. have been added (as they may cause the rice to burn if allowed to settle on bottom of rice cooker).  Set rice cooker to regular rice setting (not brown! since brown basmati does not require the extra cooking time that regular brown rice does).  Start rice cooker.   After rice is cooked, fluff rice gently and add frozen peas.