Place the oil into a medium pot over medium heat. Once the oil is hot, add the rice and gently fry it until the grains  become clear, about 2 minutes.

Add the salt, bay leaves, cloves, cardamom, cinnamon and turmeric to the pot and stir well. Cook for another 30 seconds.

Add 2 cups of boiling water into the pot or enough water to just cover the rice. Increase the heat to high and bring the water and rice mixture to a boil. Immediately place a lid on the pot and reduce the heat to low. Cook for about 18 minutes or until all the water is absorbed. Keep the rice covered and set it aside for another 10 minutes. 

Uncover and fluff the rice with a fork. Add the carrots and peas into the rice. Gently mix until the carrots and peas are distributed evenly through the rice. 

Serve hot.