In a medium saucepan, heat the oil. Add the onion, garlic, ginger, lemongrass, pandan leaf, curry leaves, cloves, cardamom and peppercorns. Fry, stirring continuously to prevent burning.

Add the rice and stir to ensure each grain is coated. Pour in the liquids and add the saffron.

At this point I put the above into a rice cooker until it was done. If you don’t want to do that, cover and cook on high until boiling. Lower the heat and cook, covered, on moderate heat until rice is done, about 20 minutes.