1. Wash and cook the rice as you normally do.
2. Using long-grained rice like Basmati helps give it a better texture, but you can use normal rice too, without compromising the taste.
3. Cook the rice and keep it aside to cool down.
4. Take a wok, add oil and cumin seeds to it.
5. When they start spluttering, add the green chilies and chopped onions and saute till they become soft and glazed.
6. Add the tomato puree and all the dry spices, and mix well.
7. One it starts bubbling a little, add the chopped green bell-peppers and saute again.
8. Add salt and cook covered for 10-12 mins, till the peppers are tender and cooked through.
9. Now add the chopped tomatoes, along with any of their juice.
10. Saute for a minute or so, then mix the cooked rice to it.
11. Mix everything together gingerly, so it gets colored and the spices are evenly distributed.
12. Add the lemon juice, cover with a lid and allow to cook for another 8-10 mins on low-flame.
13. When the rice looks cooked, take it off the stove and transfer to a serving bowl.
14. Gingerly sprinkle the chopped cilantro and mix just to combine.

Courtesy: http://funnfud.blogspot.com/