Heat the oil in a large pan and fry the onion until golden brown. Set aside 1 tbs of the fried onions for a garnish, then add the Garlic Granules and the spices and fry for a further 2 minutes.
Add the rice, crumble the stock cube into the water and add to the pan.
Bring to the boil, reduce the heat and simmer, covered, for 10 -12 minutes until most of the water has been absorbed. Add the almonds, frozen peas and sultanas and continue to cook until the rice is tender and all the water has been absorbed. Season to taste.
Serve the rice garnished with the onions.