Rice (preferably sona masuri) - 1 cup
Bunches of cilantro (medium sized ones) - 2
Cloves - 6
Red Chillies - 6
Ginger grated - 1 tsp
Dry, grated coconut - 4 Tbsp
Cinnamon pieces (approximately one inch) - 6
Salt - Accordingly
Cook the rice.
Remove and collect the leaves from cilantro stalks.
Heat 2 Tbsp of oil in a pan and fry the cilantro leaves for a couple of minutes till they are wilted.
Heat 1 or 2 tsp of oil and fry cashews till they turn golden brown. Remove them with a slotted spoon and add ginger to the same oil and fry till it starts to turn golden brown. Then add cloves, cinnamon and chillies to it and fry them for a few seconds. Turn off the stove and let them cool.
Grind the fried cilantro leaves, coconut, cloves, cinnamon, chillies, ginger into a smooth paste.
I had to use a little quantity of water for grinding. So, I heated a tbsp of oil in a pan and fried this ground mixture for a few minutes (less than 5 minutes). Turn off the stove. Add the cooked rice, salt and fried cashews to the above cilantro mixture and stir so that the rice is coated well with the mixture.