Lingkan Reang
Soak basmati rice for 30 minutes.
Heat oil and ghee, saute whole spices, and golden-brown onions.
Add mint and fenugreek leaves, cook for 4–5 minutes.
Add tomatoes, spice powders, salt, and yogurt, cook for 5 minutes.
Mix in rice, milk, and water, bring to a boil.
Cook on low heat for 15 minutes, fluff, and serve.