Heat oil over medium-low heat in a heavy-bottom pot. Fold in black cardamom, cinnamon stick, bay leaf, black peppercorns, and cumin seeds. Fry until aromatic, about 30 seconds.
Fold in onion, and sauté on medium-low heat until it is an even golden brown, about 10 to 12 minutes.
Add crushed ginger and garlic, and fry for 30 seconds to 1 minute or until it no longer smells raw.
Add peas, and salt. Stir until well-mixed.
Gently fold in rice, and add 4 cups of water. Cover, and bring to a boil.
Remove lid, lower to a simmer, and let the water boil out, about 10 minutes.
Once the water has boiled out, remove from heat. Wrap the lid with a kitchen towel, and place firmly on the pot. Bring the heat to the lowest point, and let the rice steam for 10 to 12 minutes.
Remove from heat, place in large serving dish, and gently fluff the rice with a fork.
