Ingredients :

 Basmati variety or any long grain
rice – ½ cup
 Water 2 ½ cup
 Salt – 1 tsp
 Oil or clarified butter – 3 tbsp
 Chopped cashewnuts – ½ cup
 Split black gram - 2 tbsp
 Mustard seeds – 1 tsp
 Red chilies, whole – 3
 Turmeric powder – ½ tsp
 Lemon juice- 1/3 cup
 Green coriander, chopped - 3 tbsp
 Coconut, fresh, shredded - 5 tsp


Method :

 Wash and soak the rice in water for 10 minutes.
 Drain and keep aside. Boil water in a heavy-bottomed pan.
 Stir in rice, salt and ½ tbsp oil. Cover tightly, reduce heat and simmer without
stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside.
 Heat remaining oil in a small pan.
 Stir-fry the cashew nuts until golden brown. Spoon cashew nuts over the
cooked rice and replace cover. Raise the heat slightly.
 Sauté the split black gram and mustard seeds. Add the red chilies and remove from heat.
 Gently fold in the sautéed mixture along with turmeric powder, lemon juice, coriander and coconut into the cooked rice until well mixed.
 Serve hot, with plain yoghurt.