Soak black rice for 6-8 hours.

Cook the rice in a cooker with water until done.

Let the pressure release and set aside the cooked rice.

Heat oil or ghee in a pan.

Add asafoetida, dry red chillies, urad dal, and neem flowers to the hot oil and mix.

Cook until the neem flowers are fragrant.

Add the cooked black rice and mix well.

Add salt and cook for another 2 minutes.

Turn off the heat and serve.

Serve with Tomato Cucumber Onion Raita.