Wash rice. Soak in water for 1 hour. Take a deep bottom pan, add rice, desi ghee & water (accordingly), cook it until almost cooked. Strain it, put it under running water to stop further cooking, keep aside.

You can cook rice in cooker also. Add water (accordingly). Place the cooker lid. Give 4 whistles on high flame. Turn off the flame, allow it to depressurise naturally.

For Ghiya Sabzi..... Take a pressure cooker, add oil, heat it.

In goes hing & zeera, let it splutter. Add lauki now. Mix well.

Add tomato, haldi powder & salt, mix it well. Stir fry it for a minute.

Add 1 cup water, place the lid, give 5 whistles on high flame flame. Lower the flame, cook it for 10 minutes.

Take a tadka pan, add ghee, heat it. Now add zeera & green chilli, let it splutter. In goes dry red chilli, cook it until brown.

Pour it onto the cooked ghiya. Take a serving dish, add rice & ghiya sabzi in a bowl.

You can garnish the sabzi with chopped dhania patta.