Add cashews in a saucepan with plenty of water (1 to 1 1/2 cup of water) and boiled for 8 - 10 minutes. When cooked, drain water and put aside. Do not throw away water, you will need it to cook the rice.
On low to medium heat, heat olive oil in another saucepan, add garlic and scallion and let cook for about 1 to 2 minutes. Add peas, carrots, sweet peppers and chicken bouillon powder and let mixture cook for 2 - 3 minutes. Add rice, stir and fry the rice for 2 minutes with veggies. You will need a total of 2 1/2 cups of water which should be a combination of water from the cashews and regular tap water. Add the combined water to the rice. Add cloves, pikliz if using. When rice starts to boil check seasoning and season with salt and pepper to taste. Once water has almost evaporated from the surface, add partially cooked cashews and gently stir rice to incorporate cashews. Do not over stir rice or it will not be grainy. Lower heat and cover saucepan. Cook for 10-15 minutes until rice is fully cooked and fluffy. Serve hot.