1. Wash the rice and soak for 30 minutes.
2. Boil rice in salted water, till done, but each grain is separate.
3. Drain, spread in a plate, keep aside to cool.
4. Heat ghee in a heavy saucepan or earthen handi.
5. Add seeds and allow to splutter.
6. Add elachi, bay leaf and peppercorns.
7. Add carrot and beans.
8. Add salt and garam masala and stirfry till vegetables are tender.
9. Then put rice and lemon juice and more salt if required.
10. Mix it well and keep it for 2-3 minutes.
11. Garnish with coriander leaves.
12. Serve hot with curry.

Making time: 40 minutes
Makes: 6 servings bowl
Shelflife: 1 day