First, wash and soak for 20 minutes
Add oil and ghee to the pressure cooker
Turn on the stove to medium flame and heat
Add cashews and saute till they turn golden brown; turn off the stove
transfer and keep aside
Turn on stove
add bay leaf, pepper, cardamom, cinnamon, fennel seeds, and clove; temper
Furthermore, add onion and green chilli; mix well and cook till onion turns translucent
Add ginger-garlic paste, coriander leaves, curry leaves, mint leaves, and tomatoes; mix well and cook for 1+1/2 minutes
Turn down to low flame
Furthermore, add curd; quick mix
Add coconut milk and water; mix well
Turn to medium flame
Furthermore, add the required salt and bring to boil
Add rice; mix well and bring to boil
Mix well and make sure nothing is stuck to the pan
Add sesame oil and pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker
Add cashews and Gently fluff the rice