Slice the onions thinly. Deep fry them in ghee until brown in colour. Boil the rice separately. Each grain of the cooked rice should be separate. Cut the vegetables into small cubes and boil them. Heat the ghee in a vessel and fry the paste for at least 3 minutes. Add the vegetables and cook again for 3 minutes. cook on a slow flame for 3 to 4 minutes. Decorate with the remaining onions, tomato slices and chopped coriander.