Wash the basmati rice thoroughly under running water until water runs clear. Soak for 10 minutes, then drain. Cook rice in 2 cups water with a pinch of salt. Once cooked, spread rice on a plate to cool and separate the grains. Refrigerate for 20–30 minutes if possible (this helps keep rice grains separate).

Heat oil in a large kadai or frying pan over medium heat. Add cumin seeds; when they begin to sizzle, add chopped ginger, garlic and green chilli. Sauté for about 30 seconds until fragrant.

Add sliced onion. Sauté till onion becomes soft and translucent, about 2 minutes.

Add diced carrot, beans, peas and diced capsicum. Stir-fry on medium-high heat for 3–4 minutes till vegetables are tender-crisp.

Now add the cooked and cooled rice to the pan. Mix gently to combine vegetables and rice without breaking the grains.

Sprinkle soy sauce, black pepper powder and salt. Toss gently so the sauce coats rice and vegetables evenly. Stir-fry for another 2 minutes on high heat.

Turn off the heat. Garnish with chopped coriander leaves if using. Serve hot with raita or plain curd for a complete meal.