Ingredients:

• 1 cup – Cooked Rice
• 1 cup – Fresh Mint leaves
• 1/2 cup – Coriander leaves
• 10-15 – Small Onions
• 1/2 cup – Grated Coconut
• 2 – Green chillies
• 1 tsp – Ginger Garlic paste
• Bay Leaf – 1
• 1 inch – Cinnamon stick
• 2 each – Cardamom, Cloves
• 10 – Cashewnuts for garnishing
• Salt
• Oil
• Ghee

Method:

1. Heat oil in a pan and saute the bay leaf, cinnamon, cloves and cardamom for 1 min.
2. Split and add the green chillies, and saute it.
3. Then add the small onions and saute until pink. Add the ginger-garlic paste and saute it well.
4. Now add the mint and the coriander leaves and saute for 1 min.
5. Add the coconut to it and fry for 3 mins.
6. Let it cool, then grind in a blender into a smooth paste.
7. Heat ghee in a pan, fry the cashews and keep aside for garnishing.
8. In the same pan, along with ghee, add oil, now add the ground paste along with salt and stir it gently on a low flame.
9. Add rice and mix well for 3 mins.
10. Garnish with cashews.
11. Serve hot with any raita.

Recipe courtesy of Aruna