First, wash and soak seeraga samba rice for 30 minutes. Drain and keep aside.

Heat 1 tablespoon ghee and ½ tablespoon coconut oil in a pressure cooker.

Fry cashews until golden brown. Remove and keep aside.

In the same cooker, add bay leaf, cardamom, cloves, cinnamon, and star anise.

Add onions and green chillies; sauté until onions turn translucent.

Add mint leaves, coriander leaves, curd, and ginger garlic paste. Mix well and sauté until the raw smell disappears.

Add the soaked rice and sauté gently for 1 minute.

Pour in coconut milk and water. Add salt and lemon juice, then bring to a rolling boil.

Close the cooker and pressure cook for 5 minutes. Allow natural pressure release.

Finally, add the fried cashews and the remaining ½ tablespoon ghee. Gently fluff the rice and serve hot.