| • | Place melted butter in a big deep microwave-safe bowl.
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| • | Add mustard seeds, grams, red chilli bits and asafoetida to it.
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| • | Microwave covered on high mode for 3 minutes until the mustard seeds splutter and the grams turn light brown.
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| • | Combine the chopped green chillies, curry leaves and the grated coconut with it and mix well.
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| • | Microwave uncovered over 80 percent power for about 2 minutes, stirring at regular intervals until the coconut is light brown.
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| • | Add the cooked rice and salt to the coconut mixture.
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| • | Microwave covered on high mode for 3 minutes until the rice is flavoured with the coconut mixture.
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| • | Garnish the coconut rice with fried cashewnuts. |
