Rinse and cook ½ cup sona masoori rice with 1½ cups water until soft but not mushy—the grains should remain separate.

Spread the cooked rice on a wide plate, drizzle a little sesame oil, and fluff gently. Let it cool slightly.

Grind all ingredients listed under “To Grind” into a smooth paste using minimal water.

Heat 1 tablespoon of sesame oil in a wide pan.

Add mustard seeds, urad dal, chana dal, peanuts, cashews, dry red chillies, asafoetida, and curry leaves.

Sauté until the dals and nuts turn golden and aromatic.

the ground coriander paste  and water to the tempered mixture; bring to a boil

Add the cooled rice to the pan and gently mix until the rice is evenly coated with the coriander masala.

Drizzle 1 teaspoon ghee over the rice, mix once, and turn off the heat.