Cook the short grain rice as usual with turmeric added, or use leftover rice.
While the rice is cooking, heat the oil and butter in a skillet on a medium flame.
When the butter is thoroughly melted, add the brown mustard and cumin seeds and cover.
When the mustard seeds start to pop and spatter, add the garlic, cover again and let cook another minute.
Add onion and celery, stir and cook until onion starts to turn transparent.
Add the zucchini, stir, and cook until zucchini is desired softness.
Add diced tomatoes, stir, and heat until thoroughly hot. Stir in the cooked rice and cook for 3 minutes to blend flavors. (If using leftover cold rice, heat until thoroughly hot, stirring occasionally.)