Wash and soak the black rice for 30 minutes. Take twice the amount of water and pressure cook for 2 to 3 whistles depending on how well it gets cooked. Let the pressure fall down.
Meanwhile prep the vegetables and keep it ready.
Heat a nonstick pan with oil, add the cumin seeds, then spring onion, all the vegetables, saute well.
Sprinkle few drops of water and add the salt, coriander powder, simmer till the vegetables get cooked a bit. We still want the vegetables to be crunchy.
Now add the cooked rice and combine well.
Make sure the rice is cooled down and doesn’t clamp up.