Heat oil in a kadai. Add mustard seeds, asafoetida and red chillies. When the mustard seeds splutter add leelva and ginger and green chilli pastes and sauté for a minute. Add rice and sauté for two to three minutes.
Add three cups of boiling water and salt. Reduce the heat to simmer and cook until the rice is cooked and all the water has been absorbed. Serve hot, garnished with coriander and green garlic.