Wash and soak rice for 20 minutes.

Now heat tawa, add ½ tsp oil, coriander seeds, cumin seeds, sesame seeds, star anise, poppy seeds, cardamom, cinnamon, cloves, dry coconut and black pepper. Saute on low flame till it becomes slightly brown.

Cool down and crush it into fine powder. Keep it aside.

Then, add ghee, mustard seeds, cumin seeds, thing, and dry red chili in a pan. Saute it.

Now add chopped onion and saute it.

Then add green chili slits and ginger-garlic paste. Saute it.

Now add chopped potatoes and saute them.

Then lower the flame, add turmeric powder, and red chili powder, and prepare the masala. Saute it.

Then add soaked rice and saute it.

Now add 2.5 cup water, salt to taste, and lemon juice. Mix well and bring it to a boil.

Then lower the flame and cook rice for 17-18 minutes on low flame.

Serve khari bhat with raita and papad.

In a mixing bowl curd, roasted cumin powder, salt, and black salt. mix well.

Then add red chili powder. Please do not mix it.

Now, in a tadka pan, add oil, cumin seeds, chopped ginger, green chili, and curry leaves. Saute it.

Add tempering on raita and mix well.

Garnish with coriander leaves and serve raita with khari bhat.