1. Heat a pressure pan, dry roast whole spices.
2. Add seeds, asafetida, allow to splutter.
3. Add, add onions, stir and cook till transparent.
4. Add ground paste, masala powders, stir and cook for 2 minutes.
5. Add other veggies, stir and add rice, 4 cups water, salt, lemon juice.
6. Bring to a boil, all other ingredients, except coriander leaves.
7. When a rolling boil starts, put lid and whistle.
8. Allow 3 whistles, take off fire.
9. Allow steam to die down naturally.
10. Open garnish with coriander.
11. Serve hot with kadhi, raitha or curds.

Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day