In a pot on medium heat, add the ginger paste and garlic paste.

Add the chopped green chili and saute for a minute.

Add the ground spices and mix well for a couple of minutes so that it’s well incorporated.

Add the fried onion and mix well if needed; add a little water to avoid getting burnt and stick to the bottom once combined.

Add the chopped tomatoes, or you can use crushed tomatoes, mix well. If using fresh tomatoes, cover and cook until the tomatoes have softened.

Once all is incorporated, cover the mixture and turn off the stove.

Wash the rice and soak for 30-40 minutes or as per packet instructions

In a pot, add 6-8 cups and boil, add salt, add the presoak washed rice, and simmer until it’s cooked.

Strain the rice with a strainer or spoon with holes and lay it on a tray so that it’s not sticking together. Else the rice will stick together.

Let the rice cool completely.

Blend the green chutney: To a blender, add all the ingredients and use as little water as possible as the leaves will have moisture.

Once it is a smooth paste, add it to a large bowl. Add green food coloring if you want a more vibrant color.

Add in half the cooled rice with the green chutney. Gently mix with a fork until rice is fully coated.

In another bowl, mix ketchup and Red chili sauce. Adjust the combination to your preference.

Add in the remaining half of the rice. Gently mix with a fork until rice is fully coated.

Grease a spring foam cake pan or ovenproof dish with a little oil.

Add a layer of green rice, lightly press with a spoon.

Next, layer on the cooked ground beef mixture and press it down gently.

Top with the red-colored rice, and press it down firmly with the back of a spoon.

You can use a cake spring dish, or pyrex dish, or small ramekins for individual servings.

Once ready to serve, turn it out on a plate to the green layer on top.