Ingredients:

• 300 gms – Rice (basmati)
• 2 tsps – Coriander seeds
• 1 tsp – Sesame seeds
• 1 piece – Cinnamon (small)
• 4 – Cloves
• 1 – Badi Elaichi
• 4 tsp – Ghee
• 1/4 tsp – Mustard Seeds (black)
• 5 – Curry leaves
• 1 pinch – Asafoetida
• 1 – Green chillies (slit lengthwise)
• 4 tbsp – Coconut (grated)
• 25 gms – Cashews
• 1 bunch – Coriander (Dhania, chopped)
• Salt to taste

Method:

1. Roast coriander seeds, cumin seeds, sesame seeds, badi elaichi, cinnamon and cloves (without oil) and grind them to a fine powder.
2. This forms the masala.
3. Heat 3 tsp of ghee in a pan and season with mustard seeds and cumin seeds.
4. When they crackle, add curry leaves, asafetida and green chilli.
5. Add rice and fry for five minutes.
6. Heat water, double the volume of rice and add it to the rice.
7. Put masala when it starts boiling.
8. Also add the seasoning, salt and cashewnuts.
9. Boil and cook on low heat, stirring occasionally, till almost done.
10. Pour the remaining ghee over, cover and cook till all the water gets evaporated and the rice is properly cooked.
11. Serve hot garnished with grated coconut and chopped coriander leaves.

Recipe courtesy of Archana