Ingredients:

2 cups rice
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garlic, crushed
150 grams cabbage, grated
150 grams carrots, grated
½ teaspoon pepper powder
salt

Preparation:

Cook rice in water to which a little oil and salt have been added. Throw away the water so the grains separate. Keep aside.
Heat oil. Add cumin and garlic. Sauté.
Add cabbage and carrots. Sauté till tender.
Add a little water if needed and cover with a lid.
Add the rice, pepper and salt. Mix well.
Cook on low flame till moisture evaporates.

Serve with Moong Dal Palak, pickle and papad.