| • | Place melted down butter in a large deep microwave-safe bowl.
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| • | Add table mustard seeds, grams, reddish chilli pieces and asafoetida to it.
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| • | Microwave covered up on high mode for 3 minutes until the table mustard seed splutter and the gms turn light brown.
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| • | Combine the chopped up green chillies, curry leaves and the grated coconut with it and mix well.
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| • | Microwave revealed all over 80 percent power for about 2 minutes, stirring at regular intervals until the coconut is light brown.
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| • | Add the cooked rice and table salt to the coconut mixture.
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| • | Microwave covered up on high mode for 3 minutes until the rice is flavoured with the coconut mixture.
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| • | Garnish the coconut rice with deep-fried cashewnuts.
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