Wash and cook the rice.

Spread the cooked rice on a plate and fluff it up to cool.

Heat oil and ghee in a pan.

Add mustard seeds, hing, urad dal, broken red chillies, cashews, and curry leaves.

Fry until cashews turn golden brown.

Reduce the flame to low and add the grated coconut.

Cook until the oil leaves the coconut and the mixture becomes aromatic.

Turn off the stove and add salt to taste. Allow to cool slightly.

Add the cooled and fluffed rice to the pan.

Mix well and serve hot with curd or kurma.