400 gms biryani rice
40 ml ghee
25 gms black gram dal
25 gms broken pieces of cashew nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asofoetida powder
20 gms (minced) coriender leaves
Salt to taste
1. Boil rice and keep aside.
2. Fry coconut to a golden colour.
3. Heat ghee and fry cashewnuts .
4. Fry the broken pieces of dry chillies, black gram dal, and curry leaves.
5. Mix rice, coconut, nuts, salt and ghee.
6. Serve hot and garnished with coriander leaves.