Wash the rice in several changes of water. In a large heavy pan boil the rice in 3 cups of water with 1 tablespoon of oil and salt over medium heat. Stir occasionally. Cook until the rice is half cooked. Drain the rice and keep it aside. Preheat the oven to 400°F.
Heat 1 tablespoon of oil in large pan. Add cinnamon, cloves, cardamoms, peppercorns & bay leaves and fry for 2 minutes. Then add ginger, garlic & onion and fry until golden brown. Put cauliflower, peas, chili powder, turmeric & salt and mix well. Cook over low heat for 5 minutes. In a large casserole spread the cooked rice and stir in the vegetable mixture. Cover with aluminum foil and close the lid. Reduce the oven to 300°F and bake for about 10 minutes. Then turn off the heat and leave it for another 5 minutes. Serve hot with any kind of salad, mint, coriander chutney and curry.