Main dish, see steps 9 to end

Take a vessel with water, bring it to a boil

Add a pinch of turmeric powder, and salt

Add 1 tsp olive oil

Add the rice and cook until it is slightly undercooked, approximately 8-10 minutes should do the trick

When the rice tastes edible, slightly undercooked, strain the water

Set the rice aside in a strainer for it to dry

Cut chillies, garlic cloves and onions like this

Take a wok/kadhai, heat oil

When oil is hot, add hing, followed by cumin seeds, cook for 30 seconds

Add green chillies

Break red chillies by hand and add, Cook for about 15-20 seconds

Add minced garlic and cook until it is slightly off-white in colour

Add the moon-slit onion and sauté till they turn pink

Add turmeric powder, black pepper powder and kitchen king powder

Add little salt (this is for the onions to cook to their full potential) (we will be adding more salt later)

Add very little water to the dish (as little as 30 ml), this will help the spices blend and spread the flavour

Add the rice we set aside in step number 8

Lightly mix the spice mix we made and the rice

Add water, approximately 60 ml this time

Cover and cook on low flame for approximately 2 minutes

Adjust the salt at this point

Add chopped cilantro (coriander) to the dish and mix

Squeeze 1/4 lemon into the wok and mix

Cover and cook for more 2 minutes

Add 1 tbsp vegan butter to the dish and stir

Turn off the heat and cover for 1 minute

When you serve, garnish with sliced lemons