Rice : 250 grams
Onion - 1 Chopped
Ginger garlic Paste - 1 tsp
Tomatoes - 1 (chopped) + 2 (pureed)
Green Chillies - 2 (chopped)
Red Chilli Powder - 2 tsp
Garam Masala - a pinch
Corriander leaves - 1 small bunch for garnish
Salt - as needed
Oil or Ghee - 2 spoons
Mustard seeds - 1/2 spoon tsp
Fennel/Cumin seeds - 1/4 tsp
Green gram dall - 1 tsp
Urad dal - 1 tsp
Cashew nuts - 10 nos
Curry Leaves - 3 stems
soak rice for 30 minutes and cook well
Heat oil in a pan and splutter the mustard seeds.
Add greengram dal, urad dal and fennel seeds and fry till it turns reddish brown in colour.
Add cashews, green chillies and curry leaves.
Add the onions and fry till it turns well cooked.
Add ginger garlic paste and fry for 30 seconds.
Next add the pureed tomatoes and cook till the raw smell vanishes.
Add the chopped tomato, salt, garam masala and chilli powder. Cook for a couple of minutes.
Now add cooked rice with this contents and stir well to mix all well. Check salt and cook it in low flame for 5 minutes.