In a heavy based pan, heat the ghee and then add the jeera and the heeng.
When the seeds splutter, add the channa and the drained out rice, along with the dhania powder, garam masala, chilli powder, salt and turmeric powder, and stir a few times, till well mixed.
Add 4 cups water, and bring to a boil uncovered. After it comes to a boil, lower the heat and cover.
The rice should be done in 10 mins. Serve hot accompanied with yogurt.
Key Ingredients: Rice, Cumin Seeds, Asafoetida, Turmeric, Clarified Butter, Red Chilli, Coriander Powder, Garam Masala, Salt