Wash the basmati rice thoroughly until the water runs clear, then soak it in water for about 15 to 20 minutes. This helps the grains cook evenly and stay long and separate.

In a large pot, bring water to a boil and add salt and a little oil. The oil helps prevent the rice from sticking together.

Add the soaked and drained rice into the boiling water and cook until it is about 90 percent done. The grains should be soft but still have a slight bite.

Drain the rice immediately and spread it on a plate or tray to cool. This step prevents overcooking and keeps the grains separate. Set aside.

Peel the beetroot and cut it into chunks, add it to a grinder and blend into a smooth paste without adding too much water.

The puree should be thick, so it coats the rice well and gives a vibrant color. Keep this ready before starting the rice.

Heat oil and butter in a wide pan on medium heat. Once hot, add minced garlic and sauté for a few seconds until fragrant but not browned.

Add the prepared beetroot puree and cook it for a few minutes, stirring continuously. This step helps remove the raw taste of beetroot and deepens the flavor.

Add red chili sauce and mix well to bring in a slight tangy spice.

Now add the cooked and cooled rice into the pan. Sprinkle salt and ground black pepper. Gently toss and mix everything together so the rice is evenly coated with the beetroot mixture without breaking the grains.

Finish by adding lime juice and chopped coriander leaves. Give it a final gentle mix and keep aside.

Bring a pot of water to a boil and add the spinach leaves. Let them blanch for about 2 minutes until wilted.

Immediately transfer the spinach to ice cold water. This step helps retain the bright green color.

Drain the spinach and blend it into a smooth puree. Keep aside.

Heat butter in a pan over medium heat. Add minced garlic and sauté until aromatic.

Add boiled sweet corn and mix well. Let it cook for a minute, so the flavors combine. Remove about one fourth of the corn mixture and keep it aside for garnishing later.

Now add corn starch, chili flakes, italian seasoning, and ground black pepper. Mix everything well so the spices coat the corn evenly.

Pour in fresh cream and stir to combine. Then add the prepared spinach puree followed by milk. Mix everything well to form a smooth sauce.

Add salt and let the sauce come to a gentle boil while stirring occasionally.

Add cheese slices and continue to cook until they melt completely and the sauce becomes creamy and slightly thick. Turn off the heat.

To create a dome presentation, place a small pinch bowl upside down inside a larger bowl. Add the prepared beetroot rice around it and press gently to shape it.

Carefully invert this onto a serving plate and lift the bowl slowly to form a neat dome. Remove the small bowl from the top.

Top the rice dome with reserved corn. Sprinkle salt, pepper, chopped coriander, and pickled onion. Add some crushed crackers or papad pieces for crunch.

Pour the creamy spinach corn sauce around the rice dome. Drizzle chili oil and fresh cream over the sauce and finish with pepper flakes.

Alternatively, you can serve it as a rice bowl by placing rice on one side and sauce on the other. Get creative with plating to make it visually impressive.