First, wash the rice and soak it for 30 minutes
Soak tamarind for 20 minutes
Dry roast sesame seeds, fenugreek seeds, and coriander seeds; till they splutter
Cool and grind
Add sesame oil to a cooker and heat
Furthermore, add mustard seeds, chana dal, cumin seeds, red chilli, curry leaves, and roasted peanuts; splutter
Add small onions and garlic; saute till they turn translucent
Furthermore, add turmeric powder, required salt, water, tamarind extract, and Kashmiri chilli powder; bring to boil
Add soaked rice; mix well and let it tamarind water boils well
Mix well and make sure nothing is stuck to the pan
Finally, sprinkle the ground powder on top; avoid mixing
Pressure cook for 2 whistles; do natural pressure release
Gently fluff
Cover for 15 minutes and mix well