Wash and soak rice. Shell peas, peel and cut carrots into long thin slices. String and cut beans into long thin slices. Break cauliflower into flowerettes. Slice onions. Drain rice. Heat oil, fry onions till crisp and remove. Fry vegetables slightly and remove. Add whole spices and rice; fry well. Add water or vegetable stock and cook. Stir occasionally. When rice is three fourth's done, slowly mix in the vegetables. Cover and cook on a slow fire till rice and vegetables are tender. Serve hot garnished with fried onions. It is ideally served with masala dal (spiced pulses).