1. In a pan, heat the oil over a medium heat.

2. Add the cumin seeds. Sauté for 2 minutes.

3. Add the onion, and garlic-ginger paste. Sauté until the onion becomes translucent.

4. Add the vegetables, and stir fry over low heat for 2 minutes.

5. Add the coriander powder, garam masala, turmeric powder, salt, chili powder and green chili.

6. Cover and cook for 5 minutes.

7. Remove half of the vegetables from the pan. Put half of the rice on top of the vegetables in the pan.

8. Cover the rice in the pan with the rest of the vegetable mixture, follow by the remaining rice on top.

9. Cover the pan and cook with low heat for 10 minutes.

10. Garnish with coriander leaves. Serve hot.