Rice with Mixed Vegetables

Preparation Time: 20 minutes.
Cooking Time: 6 minutes.
Serves 3. 

Ingredients 

2 cups cooked long grained (basmati) rice (chawal)
1 cup chopped and boiled mixed vegetables (French beans, carrots and potatoes)
¼ cup boiled green peas
¼ cup boiled cauliflower florets
1½ tbsp ghee
1 tsp coriander-cumin seeds (dhania-jeera) powder
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
Salt to taste
2 tsp lemon juice

To be ground into a smooth paste (Using 2 tbsp of water)
2 tbsp grated fresh coconut (nariyal)
1 tbsp roughly chopped green chillies
2 cloves (laung / lavang)
2 cardamom
1 small stick cinnamon (dalchini)
2 tsp poppy seeds (khus-khus)
1 tsp roughly chopped ginger (adrak)

For the garnish
¼ cup deep-fried onions

Instruction 

1. Heat the ghee in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
2. Add all the vegetables, coriander-cumin seeds powder, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the rice and lemon juice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot, garnished with deep-fried onions.