Preparation / Directions:
ROAST the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. Slit and cut the cucumber into long pieces.
Heat three tsp. ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafetida and green chile. Add the cucumber pieces and sauté for five minutes. Add the rice and fry for five minutes. Heat water, double the volume of cucumber and rice mixture and add to the rice. Also add the seasoning, salt and cashew nuts. Bring to a boil and cook on low heat, stirring occasionally, until almost done. Pour the remaining ghee over, cover and cook until all the water has evaporated and the rice is done.
Serve hot garnished with grated coconut and chopped coriander leaves.