Heat the oil in a large deep saucepan, over medium/high heat, and fry the cumin seeds for about 30 seconds. Then add the onion and fry for about 5 minutes, constantly stirring to stop the onions from sticking to the bottom of the pan.
Next, add the tomatoes, capsicum, ginger, garlic, and chili powder. Stir the mixture while cooking on medium/high heat for about 3 - 5 minutes or until most of the liquid from the tomatoes has evaporated.
Add the fresh coriander, potato, salt, and peas and fry for 5 minutes more.
Add the drained rice to the pot. Stir and fry the rice for about 1 -2 minutes.
Add the water and mix well, turn up the heat to high and bring to a rapid boil, turn down the heat to low, cover with a lid and cook on low for 20 minutes.
Turn off the heat and stand covered for 5 minutes, then use a fork to fluff the rice and serve hot.