Wash the rice and soak in water for 15 mins. Drain the water out.
Heat a broad pan with 2 tsp of butter. Saute the drained rice in it for a min in medium flame & pour 4 cups of water into it. Close the pan with a lid. Let it get cooked in low flame for 15 to 18 min. Switch off the stove.
Crush the garlic & ginger. Give a gentle stir to the boiled rice & keep it aside.
Now heat another broad pan or shallow tawa with remaining butter & oil. Add cumin seeds & allow it to splutter. Fry the onions with salt till becomes light brown.
Add green chillies & ginger garlic paste & saute them well. Now add the tomatoes & fry till it becomes mushy. Now add the capsicum, spice powders & mix well.
Add all the vegetables & stir in medium flame in 2 to 3 min. Check out for the salt & add more if needed. Wait till the vegetables are almost boiled but not well boiled to soft.
Transfer the boiled rice to the pan with vegetables & stir gently. Garnish the coriander leaves & squeeze a lemon on it & mix. The spicy tawa pulao tastes yummy with simple onion raitha.
By Ria Samuel