Ingredients–

• 1 cup rice
• 2 tbsp sesame seeds
• 3 tbsp ghee
• 3 tbsp cashew nuts, halved
• 1/2 fresh coconut, grated
• 2 green chillies, chopped fine
• Salt to taste

For Tempering –

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp Bengal gram dal
• 1 dry red chilli, halved
• 1/2 tsp asafoetida powder
• A few curry leaves

Method –

1. Pressure cook the rice and set aside
2. Dry roast the sesame seeds, powder fine and set aside
3. Heat 2 tbsp ghee, fry the cashew nuts till golden, and set aside
4. Heat the remaining 1 tbsp ghee, fry the grated coconut till reddish brown. Set aside
5. Heat 2 tsp oil.
6. Add all the ingredients for tempering
7. When the mustard seeds splutter, add the green chillies, rice, salt and fried coconut
8. Mix well and sprinkle in sesame seed powder
9. Garnish with fried cashew nuts and serve hot