- Boil rice and keep aside. Fry coconut evenly to a golden colour on a slow fire.
- Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
- Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
- Serve hot garnished with coriander leaves.