Ingredients
300 g basmati rice, washed and soaked for 30 minutes
2 tsp (10 g) coriander seeds
1 tsp (5 g) cumin seeds
1 tsp (5 g) sesame seeds
a small piece of cinnamon
4 cloves
1 (100 g) cucumber
4 tsp (20 g) ghee
1/4 tsp (1 g) mustard seeds
1/4 tsp (1 g) cumin seeds
a few sprigs curry leaves
a pinch of asafoetida
1 green chilli, slit lengthwise
salt to taste
20 g grated coconut
25 g cashewnuts
15 g coriander leaves, chopped

Method:
:Roast the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. Slit and cut the cucumber into long pieces. Heat three tsp ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chilli. Add the cucumber pieces and saute for five minutes. Add the rice and fry for five minutes. Heat water, double the volume of cucumber and rice mixture and add to the rice. Also add the seasoning, salt and cashewnuts. Bring to a boil and cook on low heat, stirring occasionally, till almost done. Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done. Serve hot garnished with grated coconut and chopped coriander leaves.
Serves : 6
Cooking time: 40 mins