The dish involves very simple preparation. Rice cooked in coconut milk exudes an enchanting aroma that adds to the flavour. Abiding by the original recipe, I used 'gobindobhog' rice, but since 'gobindobhog' breed of rice is difficult to get anywhere else easily other than West Bengal, you may use long grain Basmati instead. In Bangalore I get the availability of gobindobhog in Hal Market only.
I have used 1/2 tsp of ghee and 1 tbs of white oil for browning the rice and vegetables. If you prefer, you may use 'ghee' for browning, but keeping health in mind, I skimped on ghee and combined it with white oil.
4) Serve hot.