Ingredients vegetarian 4 servings

• 300 gms. Rice (basmati), washed and soaked
• 2 tsps. Coriander Seeds
• 1 tsp Sesame Seeds
• 1 piece Cinnamon, small
• 4 nos. Cloves
• 1 no. Cucumber
• 4 tsps. Clarified Butter
• ¼ tsp Mustard seeds (black)
• 5 leaves Curry Leaf
• 1 pinch Asafoetida
• 1 no. Green Chilies, slit lengthwise
• 4 tsps. Coconut, grated
• 25 gms. Cashews
• ¼ bunch Cilantro, chopped
• Salt to taste

Directions

1. Roast coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. Slit and cut the cucumber into long pieces.
2. Heat 3 tsp. ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chilli.
3. Add the cucumber pieces and saute for five minutes.
4. Add the rice and fry for five minutes.
5. Heat water, double the volume of cucumber and rice mixture and add to the rice.
6. Also add the seasoning, salt and cashewnuts. Bring to a boil and cook on low heat, stirring occasionally, till almost done.
7. Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done.
8. Serve hot garnished with grated coconut and chopped coriander leaves.

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