Place the rice in a sieve and wash under a cold tap until the water runs clear. Leave it to drain in the sieve.
In a medium bowl, soak the frozen peas (or vegetables) in tap water for 2-5 minutes to partially thaw them. Stir the water after a minute to make sure the water hasn't turned to a thin layer of ice. You may have to drain and refill with tap water if that happens.
While the peas thaw, spritz a large pot with olive or avocado oil and heat the pot on Medium-high heat. Crush the whole spices in a mortar and pestle to break them a little (do not crush them into a powder). Once hot, add the cumin seeds and the lightly crushed whole spices to the pot.
As the cumin starts to splatter, add the turmeric, stir in the rice, and saute for about a minute until the rice turns bright white.
Now add hot water to the pot and bring it to a boil. When it starts bubbling, drain the peas (or vegetables) and stir them into the pot, add a teaspoon of salt, reduce the heat to a simmer, cover, and cook for 10 minutes until the rice is cooked.