Toast the cuminseeds in a dry skillet over low heat for 1 minute or until the aroma is released. Set aside. Heat oil in pan over moderate heat, saute the onion for 2 minutes. Add rice and stir well. Add turmeric, salt and cumin seed. Fry for 2 minutes. Add peas, cardamom, clove and cinnamon. Stir and add water. Bring to a boil, turn heat to low. Cover pan and simmer for 15 minutes. Stir once. If rice appears too firm add a tablespoon or two of water and cook for a minute more. Allow rice to rest for 15 minutes before serving.