In a large saucepan, heat oil. Add in the whole spices and let them sizzle.

Add in the curry leaves, onion and green chillies and saute till wilted.

Add in the vegetables and toss it up well. Sprinkle in the turmeric and chilli powder and mix well.

Let the mixture steam on low flame for around five minutes, stir occasionally not avoid sticking to the pan.

Add in the drained rice and saute for five minutes till the rice turns crisp and dry.

Add in the hot water and peas. Keep on high flame till the mixture boils.

Sprinkle in sufficient salt, pepper and the garam masala.

Keep on the lowest flame possible and cook on closed lid till the water is absorbed and the rice is well cooked.

Switch off and fluff up the rice with a fork. Serve hot with raita, pickle and any side.