Step-by-Step Recipe:

1. Rinse and Soak the Rice:

• Rinse 2 cups of white rice under cold water until the water runs clear.
• Soak the rice in water for about 15 minutes, then drain.

2. Sauté the Base Vegetables:

• Heat 1 tbsp ghee or oil in a large pan over medium heat
• Add 1 tsp cumin seeds and let them splutter.
• Add 1 bay leaf, followed by the chopped onions. Sauté until the onions turn golden brown.
• Add the minced garlic and sauté for another 1 minute until fragrant.

3. Cook the Vegetables:

• Add the diced carrots, bell peppers, and green peas.
• Sauté the vegetables for 3-4 minutes until they soften slightly.

4. Add Spices and Rice:

• Sprinkle 1 tsp turmeric powder, ½ tsp coriander powder, and salt to taste.
• Add the soaked and drained rice to the pan.
• Stir gently so that the rice gets coated with the spices and oil without breaking the grains.

5. Cook the Rice:

• Pour 4 cups of water into the pan and add 1 tsp garam masala.
• Stir, cover the pan, and bring to a gentle boil.
• Once the water starts boiling, reduce the heat to low and cover the pan.
• Let the rice simmer for about 15 minutes until all the water is absorbed and the rice is cooked through.

6. Finishing Touch:

• Once cooked, turn off the heat and let the rice sit covered for another 5 minutes.
• Fluff the rice with a fork, drizzle the lemon juice, and gently mix.
• Garnish with freshly chopped coriander leaves and roasted almonds or cashews for an added crunch.

7. Serve:

• Serve hot with a side of raita or a fresh cucumber salad for a refreshing contrast.