Ingredients :

Rice - 2 cups
Coriander leaves - 1 cup (Chopped)
Onions - 2 (Chop finely)
Cumin seeds - 1 tsp
Cloves - 3
Pepper powder - to taste
Almonds - 1 tbsp
Raisins - 1 tbsp
Lemon juice - 1 tbsp
Ghee - 2 tbsp
Salt to taste

For brown buttons :

Potatoes - 2
Bread slice - 2
Green chillies - 2 (Chopped)
Ginger paste - to taste
Pepper powder - to taste
Salt to taste
Oil for deep - frying

For curd dip :

Fresh curd - l 1/4 cup
Cheese - 1/2 cup (Grated)
Red chilli powder - to taste
Black salt to taste
Mint powder - to taste
Cumin powder - to taste
Salt to taste
Coriander leaves - little (Chopped)

Method:

1. Wash the rice and soak in water for 20 minutes. Add 4 cups of water and cook till done, keep aside to cool.
2. Heat ghee or butter, fry cumin seeds, cloves and onions till they brown.
3. Add raisins, almonds, salt and pepper powder, add cooked rice and mix gently.
4. At the end of cooking mix green coriander leaves and lemon juice.
5. To make rice ring, lightly press green rice into a well-greased bowl, like ring mould, keep until it is time to serve.

For brown buttons :

1. Boil potatoes, peel and mash it. Add all the ingredients and mix properly, Make small ball buttons and deep fry in oil till they are golden brown.

For curd tip :

1. Mix all the ingredients, shake well and keep chill. When serving green rice on a hot platter. Arrange brown buttons around and fill the centre with chilled curd.
2. Garnish with coriander leaves, serve immediately.