| • | Cook rice until each grain is aside but very soft to touch.
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| • | Let it to cool, set up aside.
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| • | Heat 1 tablespoon oil in the cooking pan and saute green chillis and mint leaves until mint leaves shrink.
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| • | Grind this along with tamarind, coconut and salt.
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| • | Heat the left over oil and fry the cashews until golden and set up aside.
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| • | Combine all the seasoning ingredients with it.
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| • | Add fine cut down onions to it and saute until it turn translucent.
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| • | Combine the ground spices paste with it and fry for a few more minutes until best aroma comes.
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| • | Reduce the heat up and add the cooked rice.
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| • | Mix it carefully, without breaking off the grains of rice until it turns hot.
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| • | Add the deep-fried cashews to it and serve.
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