Soak the rice in sufficient water for 30 minutes; drain and keep aside.

Mash the cottage cheese and add salt, red chilli powder, and cornflour. Mix well and make small balls of the mixture. Heat the oil in a pan and deep-fry the cottage cheese balls to a light golden brown colour. Remove and keep aside.

Heat the oil in a pot; add the whole spices and saute till they crackle. Add onions and stir-fry to a golden brown colour. Add ginger-garlic paste dissolved in water.

Stir in water and bring to the boil. Add salt, butter, and juice of half a lemon. Add the rice and cook on medium heat, stirring occasionally.

When the water is reduced to the level of the rice, sprinkle milk on top. Cover with a wet cloth and cook on low heat (dum) for 15 minutes or until the rice is cooked.

Remove from heat and serve hot, garnished with fried cottage cheese balls.