1. Fry all the ingredients separately in little ghee except (shah jeera and asafoetida). Fry asafoetida in the pan until it becomes crispy. Powder the shahjeera along with it.
2. Clean small rice and drain the water completely. Then add the masala powder prepared and mix well.
3. Heat 2 and ½ palam ghee in a rice pot and put the rice and masala mixture in it. Stir well for 5 minutes. Add pure water to the fried rice and stir again. When the rice is half done, add powdered salt.
4. Mix again and when the rice is almost done, add 2 and ½ palam ghee. Keep it in slow fire for 5 minutes and remove to use.