Wash rice at least thrice and soak it for 20 to 30 mins. 

Drain it after 30 mins and either cook in a pot of boiling water or pressure cook for 2 whistles if using ponni or masuri rice. if using basmati rice then cook just for 1 whistle. The rice must be grainy and not mushy.

When the pressure goes off, fluff up the rice with a fork and cool completely.

Optional – You can also soak the chana dal and urad dal for 30 mins in little hot water. This helps the dal from turning hard when added to the tempering. Drain them completely and use.

You can use either freshly grated coconut or frozen one. You can use more or less as desired.

Heat ghee or oil in a pan, add mustard, dals and cashews. When the dal turns golden, add ginger, green chilli, curry leaves and red chilli. Sprinkle hing.