Wash the rice and cook in a pressure cooker with water until 3 whistles.

Spread the cooked rice on a plate to cool.

Heat oil and ghee in a pan.

Add mustard seeds, asafoetida, urad dal, dry red chilies, cashews, and curry leaves.

Sauté until the cashews turn golden brown.

Add grated coconut and sauté for 1-2 minutes.

Turn off the heat, add salt, and let it cool.

Add the cooked rice and mix well.

Garnish with cilantro and serve with vegetable kurma or masala vadai.