1/2 tsp Mustard and Cumin Seeds, 1/2 tbsp oil or ghee(Butter)
METHOD
Boiled the water and drain excess water when done.
Cool After separating grains
Heat oil in small pan and fry the cashew, Bengal Gram, black gram, Mustard and cumin seeds, Chopped green chilies, curry leaves and asafoetida until golden in color
When they splutter transfer to the rice. Take care not to burn the seasoning.
Add yogurt, milk, coriander. Mix well and cool in fridge for an before serving.
