Wash the rice thoroughly and soak it in water for about 20-30 minutes.

Heat oil in a pan over medium heat.

Once the oil is hot, add the garlic paste, ginger paste, and cumin seeds. Sauté them for 1 minute, allowing the flavors to infuse the oil.

Add the chopped onions and cook until they turn lightly browned, stirring occasionally.

Add the chopped tomatoes to the pan and cook them until they become soft and begin to break down.

Add the spices (salt, chili powder, turmeric powder, cumin powder, and black pepper) to the mixture, and cook for 3-4 minutes to allow the spices to release their flavors.

Stir in the yogurt, and cook for another 4 minutes, ensuring the yogurt does not curdle. Keep the heat low to prevent this.

Add the urad dal (white gram lentils) to the pan and cook for 5 minutes, allowing the lentils to absorb the flavors.

Add the water, cover the pan, and cook for 15-20 minutes on low heat, letting the rice and lentils cook through and become tender.

Once cooked, add the dried fenugreek, green chilies, ginger julienne, fresh coriander, and butter. Stir well.

The dish is now ready to be served!