1 clove of garlic
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
Place the rice in boiling water. After 2 minutes, add the diced potatoes and al dente together with the rice in another 8-10 minutes to cook. Remove from heat and pour off the water.
heat the oil and fry the onion for glassy. Add the garlic and stir in the spices and cook for another 3 minutes. Then, carrot and peas stir and fry for a few minutes. Then pour the vegetables into the pot with the rice and fold in gently with a fork, so that the rice and potatoes do not mash.
Cover and cook over low heat or let stand another 10 minutes, while stirring gently several times, to avoid burning at the bottom of the pot.