Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           basmati rice -- (long grained rice)
   1      large         potato -- peeled & diced
   1      cup           shelled green peas
   1                    onion -- peeled & diced
                        few florets of cauliflower
     1/2  cup           lemon juice
   1      cup           grated coconut -- for garnish
                        cilantro leaves -- for garnish
   2      tablespoons   oil
                        ***SPICES TO GRIND***
   1      stick         cinnamon -- (1 inch)
   2      cloves        (to 3)
   2                    peppercorns -- (to 3)
   1      small   bunc  cilantro leaves
   1      cup           grated coconut
   1      teaspoon      turmeric powder -- optional
   1                    green chilli
   1      piece         ginger -- (1 1/2 inch)
                        salt -- to taste

Preparation:

Wash and drain rice and keep aside for at least thirty minutes. Grind all the spices with a little water to form a paste. Heat oil and when hot, add onions and stir fry till they turn pink. Next add cauliflower florets, potatoes one after the other and stir each vegetable for a minute or so before adding the next. Add the peas. Stir well. Add the ground spices and the washed and drained rice. Stir the entire mixture well for at least 3-5 minutes taking care not to let the rice stick to the bottom. Add two and half cups of water. Add lemon juice. Stir it once more. Cover and cook on a low flame for approx. thirty minutes. Keep checking wether the rice grains are cooked. Remove from heat. Garnish with coconut and cilantro and serve hot with pickles and chilled yoghurt and (if available) crisp fried popadums.