1 cup white Rice (Preferred: Basmathi or Sona Masuri)
1 cup grated Coconut
1 tsp Bengal Gram seeds
1 - 2 tsp broken Cashewnuts
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
Small piece of Ginger
Pinch of Asafetida powder
1/2 tsp Sugar
Salt to taste
2 tsp Ghee
Cook the rice and keep it aside.
Put the grated coconut in a mixer and grind it for about 1 min by without adding any water as shown in the picture below. Chop the coriander leaves, ginger into small pieces as shown in the picture below. Cut the green chillies into two halves.
Put mustard seeds, bengal gram seeds, black gram seeds, broken red chillies, cumin seeds, cashew nuts, ghee in a thick bottomed vessel and heat. Once mustard seeds starts spluttering, add curry leaves, asafetida powder, chopped ginger and green chillies and fry them for about 30-40 seconds. Add grated coconut, sugar and fry them in medium flame for about 4-5 mins.
Add rice, salt and mix them well. Keep the coconut rice in low flame for about 2-3 mins.
Garnish with chopped coriander leaves and serve hot. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.