| • | Cook rice until each grain is separate but soft to touch.
|
| • | Let it to cool, set aside.
|
| • | Heat 1 tsp oil in the pan and sauté green chillies and mint leaves until mint leaves shrink.
|
| • | Grind this along with tamarind, coconut and salt.
|
| • | Heat the remaining oil and fry the cashewnuts till golden and set aside.
|
| • | Combine all the seasoning ingredients with it.
|
| • | Add finely cut onions to it and saute until it become translucent.
|
| • | Combine the ground masala paste with it and fry for a few more minutes until good aroma comes.
|
| • | Reduce the heat and add the cooked rice.
|
| • | Mix it carefully, without breaking the grains of rice until it becomes hot.
|
| • | Add the fried cashews to it and serve. |
