1) Pick through the rice to remove any grit or impurities and rinse it briskly with fresh cold water until most of the starch is washed out i.e. the rinse water runs more or less clear.

2) Soak the rice in water to cover for at least 15 - 30 minutes.

3) Place the oil in a saucepan and add the sliced onions and stir-fry until they turn gold-brown. Add a dash of water to prevent the onions from further browning.

4) Then add the garlic puree and stir-fry for about 30 seconds.

5) Now add the chopped tomato and continue to stir-fry until the tomato is almost like a pulp.

6) Add all the spices to the pan and stir-fry for about 30 seconds and then add the mixed vegetables and continue to stir-fry for another 2-3 minutes.

7) Now add 1 ½ glass of measured water (N.B. the glass used for measuring the rice must be used to measure the water).

8) Bring the measured water to the boil in the saucepan and add the, now, drained rice and stir in well.

9) Let the rice boil until the liquid on top has been absorbed and only a few bubbles are left on the surface. (Do not stir the rice whilst boiling as this will break the rice).

10) Stir the rice, ensuring that it is not sticking to the bottom and cover the saucepan with the lid.

11) Sit the saucepan onto a heat distributor, Tava or frying pan and turn the heat down to its minimum and leave the rice to cook in its own steam (known as 'dum') for at least 8 -10 minutes.

12) Test to see whether the rice is cooked - it should not be brittle in the middle if it is, add a little more water and return to the heat.

13) Serve hot with any meat 'shorba' (runny sauce or 'masala') dish or 'Dhal" (lentils) dish with salad and a spicy pickle as accompaniments.