Heat oil and ghee in a saucepan and add the cardamom pods, cloves cinnamon stick and onion. Stir in sugar and cook on low heat for 10-15 minutes.
Stir in rice, salt, yogurt, peas and 2 cups of water and continue cooking on low for an additional 25-30 minutes or until rice is tender and fluffy. Add saffron and check for seasoning. Let rest, covered until ready to serve.