Basmati Rice – 1 1/2 cups, washed and drained
Oil – 1 tblsp
Mustard Seeds – 1 tsp
Asafoetida Powder – a pinch
Curry Leaves – 5 to 6
Ginger – 1/2 tsp, ground
Green Chilli – 1/2, finely chopped
Dried Red Chillies – 4
Cashewmuts – 1 tblsp, lightly fried and halved
Urad Dal – 1 tsp
Chana Dal – 1 tsp, lightly roasted
Turmeric Powder – 1/2 tsp
Lime Juice – 1 1/2 tblsp
Salt as per taste
Water as required
Coriander Leaves – 1 sprig

1. Boil rice in plenty of water until they are almost cooked.
2. Drain thoroughly and keep aside.
3. Heat oil in a pan.
4. Fry the mustard seeds.
5. Add asafoetida powder, curry leaves, ginger, chillies, cashewnuts, urad dal, chana dal and turmeric powder.
6. Saute for a few seconds.
7. Add lime juice, salt and 1 tblsp water.
8. Simmer for 2 to 3 minutes.
9. Add the rice and heat through.
10. Garnish with coriander leaves.
11. Serve hot.

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