Firstly take whole spices like cinnamon, cloves, and cardamom in a mortar pestle and crush till you get a fine powder. Keep aside.
Heat 1 tablespoon of oil/ghee in a Kadai. Add mustard and cumin seeds.
Once the mustard seeds start spluttering, add green chilies, curry leaves, hing (asafoetida), minced ginger-garlic, and ground whole spice powder. Saute for a few seconds till the raw smell of the ginger-garlic goes away.
Next, add onions. Saute till onions are light brown in color.
Then add the mixed vegetables and cook for 2-3 minutes till the vegetables are tender.
Next, add the cooked rice and spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Mix it well. Cover and simmer for 2-3 minutes, and then turn off the gas.
Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves.
Serve vegetable spiced rice hot with raita.
Video
Notes
You can also use sweet corn instead of peas.
Substitute white rice with brown rice, quinoa, or millets.
Use ghee if you are making this for kids.
You can even use leftover rice for this recipe.
You can add roasted cashews or peanuts to get crunch in the rice recipe.
I have not used tomatoes in this recipe but feel free to add. I have used lime juice for tanginess.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.