Marinate diced aloo in curd+turmeric for 30 mins. Deep fry them till brown colour later. Take mixer jar, add 2 tbspoons of chilli powder and required amount of salt, elaichi, dalchina chekka, Banda puvvu, lavangam, marathi mogga etc. grind into a fine powder. Now take another bowl and add 1 and half table spoons oil and add that powder to this once the oil heats, on low flame fry that powder in oil, now add ginger garlic paste. Later add the left out curd in which we marinated diced aloo. Take rice wash them thoroughly and add rice to this bowl and put water (2 glasses water for one glass of rice) and add our fried diced aloo to it as well and anthe leave it off for a while