Wash, soak rice for 20 minutes.

Cook it in an open pan with salt and water until tender.

Set aside to cool down.

Grind together ginger, garlic, red chilly powder, tomato and cheese to a fine paste.

Set aside.In a pan heat ghee and add onions.

Once they are golden, add in the ground paste and cook on low flame until it is thick and ghee separates.

Add the boiled green peas, chopped spring onions and fry for a minute.

Add this to the cooked rice and gently mix it to combine.

Garnish with more spring onions and serve with a raitha.