Wash rice and mung bean. Strain all the water. Set aside.

Add ghee/butter in a pan on medium heat. Add onion and sautee until slightly golden.

Add everything from chilies to cinnamon. Fry for 2-3 minutes or until fragrant.

Add salt and boiled water. At the sight of bubbles, put a lid on the pan and cook for 20-22 minutes or until rice and bean is done.