Boil water in a small pot. Once it is at a rolling boil, add the rice, and cover. Reduce the heat to low and cook for forty minutes. After forty minutes, turn off the heat and let it steam for five minutes.
While the rice cooks, heat the oil in a saucepan. Test the oil by adding one cumin seed. If it pops right away, the oil is ready. Add cumin seeds to the oil. Once they pop, add the potato, carrots, and cauliflower to the pan, and stir-fry them for four or five minutes.
Add the green peas, bell pepper, and ginger. Continue cooking until the potatoes are thoroughly cooked and the other vegetables are crisp-tender.
Turn off the heat and add the cooked rice, lemon juice, coriander, turmeric, cayenne, and garam masala and toss to combine.
If necessary, add a splash of water to fully combine the spices throughout the dish.
Add salt to taste and garnish with fresh cilantro.