Heat the pan and uniformly spread the oil.

Add ginger-garlic paste to the pan. Heat and mix it till sauteed.

Then, add butter to it and mix it till it melts.

Put the finely chopped onion to the mix. Add salt to taste.

Add water-soaked rice in the pan. Mix it well. Cook it for 1-1.5 minutes.

Add finely chopped capsicum, bell pepper, spring onion, jalapenos, kidney beans and boiled corn. Cook well on low flame.

Add salt to taste, chilli flakes, red chilli powder, black pepper powder, hand crushed oregano, and tomato puree.

Add tomato ketchup and water in proportion. Stir it on full flame. Once the water starts boiling, put the stove on low flame and cover the pan with lid. Cook it for 7 minutes.

Open the lid to see if the rice is cooked else, add some water. If cooked, use a fork to mix it so that the grain is not broken

Serve it in a bowl. Sprinkle some coriander and grated cheese to garnish it.