• 2 cups – cold and plain boiled Rice (Basmati preferably)
• 1/2 cup – grated Beetroot water, squeezed out
• 1/2 cup – Green peas
• 1/4 cup – Sweet Corn kernels (optional)
• 1 – carrot, diced small
• 2 – onions, chopped
• 4-5 – green chillies, chopped fine
• 1 – medium tomato, chopped small
• 5-6 – large Garlic pods grated or chopped
• 1/2 inch piece of Ginger sliced thin, or grated
• a pinch of Asafoetida
• Salt
• 1 tsp – Red Chilli powder, turmeric, coriander powder each
• 1/2 tsp – Paprika (optional)
• 1 tbsp – Butter / Ghee
• 1 tbsp – Oil


  1. Heat ghee/butter in a broad flat bottomed pan, and fry garlic and green chillies into it.
  2. Add a pinch of salt and turmeric to it and just saute it for 10 seconds.
  3. Add the cold rice, separating it with fork or spatula, mixing it well with the garlic chilly butter.
  4. Keep the flame low, and frequently stir this without covering up.
  5. You may sprinkle some water on top, if it gets too try.
  6. Once it’s done, take it off and put it in another plate.
  7. Now in the same pan, heat oil.
  8. Add asafoetida and after frying for a minute add chopped onions and ginger into it.
  9. Fry till it gets it turns brown.
  10. Throw in all the other vegetables and the remaining spices, and adjust salt etc.
  11. Cover it and cook this for 10-12 minutes on low-medium flame, stirring occasionally.
  12. When it gets properly cooked, gently mix the cooked rice but ensure not to break the rice.
  13. Cook it on medium flame stirring continuously for a minute.
  14. Turn off and garnish with Paprika and Black Pepper, with some sprigs of Cilantro on top.
  15. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur