Melt ghee in a big wok. Add green chillies, garlic and mustard seeds. Saute altogether.
Mix sliced onions and fry continue till onion turns golden in color.
Mix cooked rice, salt, spices and food color.
Pour 1 tbsp of ghee all over and mix very well. Keep the flame medium high and half cover the wok. Cook for 2-3 minutes and stir in between very carefully.
Make sure, you need to keep each and every grain of rice separate. Garnish with freshly chopped coriander and some brown onions.
Serve hot with roasted papad, pickle and raita of your choice.
