Wash and soak the rice in 5 cups of water. Set aside for 10 minutes
Put the rice for cooking after 10 minutes
Prepare the vegetables, sort out the spices you need from the list above and keep it ready.
Cut the bread in 1-inch squares and set aside
Set a nonstick pan, Add the tsp of ghee and gently toast the bread slices on a very low heat
Check on your rice and fluff it
In another deeper pan ( you need a lot of space), add the tbsp of ghee.
As the ghee warms up add the dry spices and roast for a minute.
Now add the garlic ginger and onions and saute till the onions are translucent.
Add the vegetables and saute them on medium heat. Add the salt and turmeric and continue with the saute.
The rice should be ready now, fluff it and spread it out a bit to cool down a little bit
When the vegetables are cooked yet crisp add in the cooked rice and ghee croutons and remove from heat
Fluff and toss the whole mix together.
Add to a serving bowl and sprinkle on the chopped coriander
Serve warm with raitha of choice