Wash the rice well and leave aside with enough water to cover. Slice the carrots into rounds; slice onions. Heat some oil in a heavy saucepan and fry cloves, cardamoms, cummin seeds and cinnamon for a minute. Add onions, peas and carrots and fry for five minutes. Drain the rice and add and fry for another five minutes. Pour in the stock, season with salt and cook uncovered for 15 minutes. Remove and cover and finish cooking in a moderate oven, (350° F. — Gas Mark 4) for another 15 minutes.
Note: Preparation time 15 minutes, Cooking time 40 minutes, To serve 4