Soak the sela rice for 30 minutes and boil it in sted water till 80% done. Drain and set aside. Soak the wheat for 2 hours and cook in the pressure cooker and set aside. Heat oil and butter in a pan. Add the chopped spring onion bulbs and veggies and saute on high flame for 2 minutes. Remove 1/2 cup veggies and set aside for garnish. Add the chilli flakes, oregano, mixed herbs, salt and sugar. Stir well on a high flame.

Add the schezwan sauce, chilli sauce, worcestershire sauce, garlic powder, ginger powder and vinegar. Mix well. Now add the boiled wheat.

Cook the wheat along with the veggies for 2 minutes. Next add the cooked rice and mix well. Add the spring onion greens towards the end to retain colour. Cover and cook on simmer for 10 minutes.

For the cheesy sauce: In a vessel melt the butter, add the maida and cook stirring constantly till the raw smell of maida goes away. Gradually add the milk and kep stirring. Add the chilli flakes, pepper powder, salt, sugar and vinegar to the sauce. Keep stirring.

Add the cheese and mayo and cook till the cheese melts and every thing is well blended. Switch off flame and set aside.

To serve, put a portion bof the spicy rice in a bowl, top it with the cheesy sauce and garnish with the reserved veggies. Enjoy!