Heat oil in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add cumin seeds, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx two minutes.

Add chopped tomato, green peas,and carrot.

Stir-fry them for approx two minutes.

Add soaked (drained) rice, turmeric powder, red chilli powder and salt.

Add 1 cup water and mix well.

Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.

Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.