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Ingredients
| 2 Cups | Rice |
| 1 Large | Onion Cut length wise |
| 1 Large | Tomato Chopped In Small chunks |
| 1 Cup | Diced Carrot |
| 0.5 Cup | Diced Bell Pepper Green |
| 0.5 Cup | Diced Bell Pepper Red |
| 0.5 Cup | Green Peas |
| 1 Teaspoon | Crushed or Garlic paste |
| 1 Teaspoon | Ginger Paste or finely Chopped |
| 0.5 Cup | Tomato Ketchup Or Sauce |
| 1 Teaspoon | Finely Chopped Green Chilies |
| 0.5 Cup | Cooking Oil (Of Your Choice) |
Dry Ingredients
| 1 Teaspoon | Zeera (Cumin Seeds) |
| 1 Teaspoon | Garam Masala |
| 1 Tablespoon | Coriander Powder |
| 1 Teaspoon | Cumin Powder |
| 1 Teaspoon | Turmeric Powder (Haldi) |
| Salt To Taste |
Method
Clean wash and cook rice. Let the rice sit for a while so they get cold.
In a large Skillet heat oil then add cumin seeds when cumin changes color add green chilies, garlic to it fry it for 1 minute on medium heat.
Add Chopped onion and fry it for 2 minutes and then add garlic. Fry it for 1 minute and add coriander powder, cumin powder, garam masala, turmeric powder and salt mix it well and then add all the diced or chopped vegetables.
Mix it well and cook it for 304 minutes at high heat then turn the heat to medium and add tomato ketchup. Mix it well and add boiled rice to it.
Mix it well for couple of minutes or till rice wraps in the cooked veggies.
Serve the rice hot for lunch or dinner.
If you have left over plain rice from last night you can turn the leftovers into fried rice or lemon rice which will be an nice treat to your self in less time.
Vegetarian recipes, Indian recipes
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