| 1. | Wash the rice and soak it for fifteen to twenty minutes, finely chop the garlic. |
| 2. | Take a hard lemon and grate it on the pumpkin (use only the top peel, the white part inside is bitter). |
| 3. | Cut the mushrooms as desired and wash and finely chop the cabbage. |
| 4. | Prepare yakhni (soup) by dissolving chicken powder in two cups of hot water. |
| 5. | Put cooking oil in a pan and heat it on medium flame, add rye (Mustard) and kalonji (Roman coriander) to it and fry it, then add garlic and fry it until golden. |
| 6. | Add cabbage and fry for four to five minutes, then drain the rice and add salt and fry well. |
| 7. | Add the prepared ghee and a cup of water, mix and cover and cook on medium heat. |
| 8. | When the water becomes dry, add finely chopped green chillies, grated lemon peel, black pepper and mushrooms and keep it on low flame. |
| 9. | Mix the rice lightly with your hands and take it out in a wide dish, start hot with chili sauce and soy sauce. |
