First Up: Cut up all the veggies required & aforesaid- Set Aside-
Wash, soak the rice (I’ve used the Basmati Rice), for at least 30 mins time and then, strain it to either prepare it separately or to cook it along with the veggies as is usually done by many-
However, ideally it’s cooked separately in the land and mixed in together and garnished accordingly to be served piping hot

Now, once all the arrangements & Preppings are done with, let’s start with the Cooking Process-
Heat up a frying pan over the medium flame: Add in the required amount of cooking oil in it (whichever you’re using)-
In goes the tempering spices- sauté until they turn aromatic & starts spluttering-
Add in the chopped onions and 2G Paste to it, sauté until nicely golden browned and shrunk in the quantity & also the raw smell isn’t there anymore

Now, add in the chopped rest other veggies one by one- Sauté & Cook until they’re all turn quite soft and translucent a bit-
Add in the seasonings at this point which will eventually help these veggies to cook faster & become tender & soft-
Throw in the tomatoes and continue sautéing until it’s nicely turn mushy & juicy (I’ve used herein, whichever fresh or even leftover cut veggies were therein my fridge in order to finish it all up this way)

Once the veggies are all cooked nicely and has become imminently softer yet not mushy-
Throw in the raw washed and soaked rice to be cooked together along with the veggies mixture now or as is ideally done in the land-
Cook the rice separately and then, add into this veggies mixture at this point and then, our job is done
I’ve cooked it together though and not separa tely- That’s how it’s convenient to me-

I’d mixed in the washed and soaked rice grains with the veggies & sautéed altogether for sometime & then added double (1:2) ie. 1 part Rice:2 parts water, it’s the hot water used in it, in order to cook faster without any temp differences in that, as the shock effect (that’s the reason- in cooking Curries, gravies, Fried Rice, Pulao, etc. both in the veg & non-veg versions warm/hot water is used to hasten the cooking process & cook evenly)

Cover the/pot/vessel until it’s all cooked well- Turn off the flame and let it sit on the hot oven for another 10-15 mins time before serving it piping hot with the favourite condiments or sauces/dips, etc.
Green Salads from the land can also be served along with it-
For eg. Tabbouleh or any other Mediterranean salad dishes or Dips like that of the Moutabbal/Baba-Ghanoush/Muhammara, etc. or even spicy 🌶 sauces like the: Dakkous or Salata Hara or similar

Garnish it your own way & serve it hot with your choicest condiments and curries or similar & relish this DELISH from the land- Prepared, in the most easiest, quickest & simplest way to be just grabbed readily

ENJOY YOUR MEAL