Cook rice; grains should be separate, not mushy. Add 1 tsp oil and 1/8 tsp turmeric to the rice; mix well and set aside to cool.
Take all the chopped veggies in a microwave safe bowl and cook them for 4-5 minutes until they are fork tender. This can also be done in the pressure cooker, cook for 2 whistles with little or no water.
In a large pan, heat 2tbsp oil; add mustard seeds and after they start spluttering, add the veggies and sauté until the edges start to crisp/brown about 10-12 minutes.
Add turmeric, masala powder, salt; mix well and remove from heat.
Mix the veggies along with lemon juice into the rice; mix with a light hand making sure that the rice does not get mushy.