Cook the rice with required water. Make sure that the grains are intact and do not turn mushy. Spread it on a wide plate and let it cool down.

Parboil carrot and peas and keep aside.

In a wide pan or a tawa, heat the oil/butter. Add the chopped onions and fry on high heat until golden.

Now move the sautéed onions to a side of the pan and add the chopped bell pepper. Fry until golden brown.

Move this along the side and then add tomatoes. Fry for few minutes until it turns mushy.

Now add the parboiled carrot and peas and mix well. Add all the dry masala powders and salt and mix well.

Cook covered for about 5 minutes or until the oil start oozing out of the sides of the pan.

Add the cooked rice to the masala and mix carefully without breaking the rice.

At the end add the lemon/lime juice and garnish with cilantro.

Serve hot with raita!