Heat 1/2 tbsp of ghee in kadai add chopped coriander leaves with green chilli. Saute for 2 minutes and grind to smooth paste with ginger, garlic, coconut. Keep this aside.

Heat remaining ghee in kadai add cinnamon, clove, bay leaf and cardamom.

Add ground paste to this and saute for 5 minutes in medium flame. Add tomato puree and cook until oil separated from the sides. Add needed salt.

Add rain rice to this with 1.5 cups of water. Mix this and close with lid. Cook until rice done completely.

You can cook rice in your own way I used rice cooker. you can use pressure cooker or big pan.

Garnish with roasted cashews. This is completely optional

Serve hot with Raita and chips.