I used jeeraga samba rice and cooked with salt. Take 1 cup rice, wash & soak for minimum 10 mins. Pressure cook with 1 & ¾ cups water for 4 whistles.
Add 1 teaspoon sesame oil and cool over a broad vessel. Leftover rice, separate grains kept in fridge works best too.
Slice 4 garlic cloves into thin slices of same thickness. Chop remaining cloves very finely.
In a small tadka pan, heat oil and once medium hot, add sliced garlic. Fry in low flame until crisp, the bubbles ceases. Drain over paper towel and reserve the oil.
Heat a pan with butter in medium flame. Do not let it smoke/ change colour. Add finely chopped garlic and keep roasting in low to medium heat for a minute.
Add black pepper powder and stir fry until garlic starts to turn pale golden in colour. Never keep the flame in high heat. Use reserved garlic fried oil to sprinkle over.
Add cooked rice, required salt and soya sauce over it. Mix well in high flame until you hear crackling sound from rice form getting sizzled in bottom of pan. Add half of spring onion.
Mix for minute, switch off the flame. Transfer to serving bowl. Garnish with the crisp fried garlic slices and remaining spring onion.