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In a large pot over medium heat, heat up the olive oil before adding in the finely diced onions
Sauté until the onions have softened
Add the whole peppercorns, cloves, cardamom and cinnamon sticks and continue to stir for a few more minutes
Add in the salt and the turmeric and continue sautéing for another minute
Wash and rinse the basmati rice before adding it into the pot
Stir gently for a few minutes, being careful not to break up the rice grains. Add the chicken broth (or water). Bring to a boil
Once the surface of the rice is bubbling (which should take 3-5 minutes), cover with a tight fitting lid, reduce the heat to low and cook for 20 minutes undisturbed
After 20 minutes, turn the heat off and open the lid. Fluff very gently with a fork or the back of a spatula. Cover and allow it to rest for 10 minutes
Garnish with parsley, toasted almonds and raisins if desired before serving