Wash the rice thoroughly under cold running water until the water runs clear. Cover the rice with the water and par-boil. Drain and set aside. Slice the onions, carrots, aubergine and green pepper; quarter the tomatoes then break the cauliflower into small flowerets. Heat some oil in a pan and fry the onions until slightly brown. Add the peas, carrots and tomatoes and simmer on a low heat for 15 minutes. Add the aubergine, green pepper, tomatoes, cauliflower, garam masala, saffron, chilli powder, cloves and cinnamon. Simmer for another 15 minutes or until all the vegetables are cooked. Season with salt. Using a large casserole dish cover the bottom with half the cooked vegetables, then a layer of half the rice. Another layer of vegetables and rice topped with a last layer of vegetables. Cover with foil and bake in a moderate oven (350° F. Gas Mark 4) for 20 minutes.
Note: Preparation time 15 minutes, Cooking time 1 hour, To serve 4