Make sure that the rice is not mushy and the grains are separate.
In a mortar and pestle, crush the dry red chilies and garlic cloves into a coarse paste. Add few tbsp water to help along.
Heat 2tbsp oil on a tawa or saute pan; add onions and cook until onions turn translucent, about 4~5 minutes. Add the red chili-garlic paste and cook for 2 minutes.
Next add chopped peppers and cook until they are crisp tender. Add tomatoes and cook until tender.
Add turmeric, red chili powder (if using), pav bhaji masala and salt. Add the rice and mix well. Cook for 2~3minutes. Serve hot.