Wash basmati rice or long grain rice and keep it aside for 30 minutes.

Cook the basmati rice in a pot to which 4 to 5 cups water, 1/4 teaspoon salt and bay leaf is added. The rice should be par-boiled and should not be sticky.

Drain the rice on a colander and let it cool down. Fluff it with a fork.

Boil vegetables like potato, carrot and green peas. Drain the water and keep the boiled vegetables aside.

Heat a tava or large frying pan. Add 1 tablespoon butter and 1 teaspoon oil.

Add finely chopped onion and sauté till onions turn pinkish.

Add ginger garlic paste and sauté till aroma of garlic goes away.

Add finely chopped tomato and sauté till tomatoes turn mushy.

Add chopped capsicum (bell pepper) and sauté till capsicum is cooked.

Add the spice powders (masala) like pav bhaji masala, red chili powder, turmeric powder and cumin powder and mix well. Cook for 5 minutes.

Add the boiled vegetables like potato, green peas and carrot and mix well.

Using a potato masher, mash all the vegetables just like how we do while doing pav bhaji. If needed add ¼ cup water.

Add salt and mix well.

Next add the cooked rice to the tava and mix gently.

Taste and add more salt if needed and mix.

Garnish with chopped coriander leaves, lemon juice and a blob of butter.