First, spread cooked basmati rice on a wide plate. Add sesame oil and fluff
Add oil to a wide pan and heat
When oil turns hot, saute ginger, garlic, small onion, and green chilli till skin color changes
Turn off the stove add coriander leaves and mix well 3 times
Transfer and cool
Grind them with lemon juice, salt, sugar, and 1 tablespoon of water into a fine paste
Gently mix ground paste and rice
Add oil to a wide heavy bottomed pan
When the oil turns hot add cashews and peanuts; quickly mix
Furthermore, add all ingredients listed under “to temper” except asafoetida and let them splutter
Add onion; mix well and saute for a minute
Furthermore add turmeric powder and mix well
Turn down the flame to low and add the rice; mix gently and cook for 1 minute