Rinse the long grain rice thoroughly and soak and drain for fifteen to twenty minutes. Rinse, clean and chop the vegetables.
Heat ghee or vegetable oil in a deep frying pan and roast the spices until dark brown. Add the prepared vegetables, stir and fry briefly at low temperature while stirring. Add the long grain rice with water and mix well. Cook at low temperature for fifteen minutes, then remove from heat and let it stand for another five minutes. Season with a little lemon juice and sprinkle with coriander and pumpkin seeds.
Serve with oven-warm flatbread (chapatis) and mango chutney.
Tip: Stock up on high-quality spices – it pays off!