In a mixing bowl add cur to it. Whisk until the curd it is lump free.

Add rice and mix well with the curd.

Add half tsp salt and mix.

For tempering, heat a small pan and add ghee to it.

Once it is hot add urad dal, on low flame roast it until it is golden in color.

Now add mustard seed, fenugreek seeds, cumin seeds, on medium flame roast them for half a minute, stirring continuously.

Next add asafetida, green chilies, dry red chilies, and lastly curry leaves. Roast for 15-20 seconds.

Switch off the flame and pour the hot tempering over the curd and rice mixture.

Add chopped coriander leaves and pomegranate, mix all ingredients well.