1cupdesiccated coconut (unsweetened!!)fresh or frozen
3tbspgheedivided
1/3cupraw cashewscoarsely chopped
mustard seeds
4cupscooked rice, cooledbasmati or sona masoori
10curry leaves
1dried red chili snapped in half,seeds optional
1/2tspsaltat least
Instructions
Prerequisite
Easiest is rice from the prior day, kept in the fridge. To quickly cool fresh rice, spread it out on a cookie sheet or large tray uncovered.
Prep
Reconstitute dried coconut by adding a bit of boiling water (start with ~1/3 cup) and set aside. Have remaining ingredients ready to throw into the pot very quickly.
Set a large skillet pan to medium heat. When hot, add 1/2 tsp of ghee. Once it melts, add cashews and stir to combine. Cook for just a few minutes, stirring frequently, until golden brown. Remove from pan, putting into a small bowl to add back later.
Return the same large skillet to medium heat and add the remaining ghee. When melted, add mustard seeds. Shake the pan a bit, then cover. In a minute or two, mustard seeds will pop. Reduce heat to low and add curry leaves and red chili, being careful of their momentary sputter.
Add cooled rice, breaking it up with your hands as you do (if it's not already broken up!). Stir to coat, and cook for 3 minutes. Then add coconut, salt and cashews and stir to combine, continuing to cook until heated through. Taste and add salt if needed.
Enjoy
Enjoy with your favorite dal or curry or just by itself cuz it's that delicious. :-)