Wash and soak the rice for 30 minutes

️ Soak tamarind in hot water for 20 minutes and extract the juice

️ Dry roast sesame seeds, pepper, fenugreek seeds, and coriander seeds till aromatic

️ Add cumin seeds, mix quickly, switch off, cool, and grind to a fine powder

️ Heat sesame oil in a pressure cooker

️ Add mustard seeds and chana dal, let them splutter

️ Add red chill,  curry leaves, asafoetida, and roasted peanuts, quick mix

Add the soaked rice and sauté for a minute

️ Add tamarind extract, water, salt, jaggery, and Kashmiri chilli powder

️ Mix gently, making sure nothing sticks to the bottom

️Sprinkle the ground powder on top, avoiding full mixing

️ Pressure cook for 2 whistles and allow natural pressure release

️ Gently fluff the rice

️ Cover and rest for at least 15 minutes before serving