• 1/4 tsp cumin seeds
• a few sprigs curry leaves
• a pinch of asafetida (hing)
• 1 green chilli, slit lengthwise
• Salt to taste
• 2 Tbsp grated coconut
• 10 - 12 cashew nuts
• Few coriander leaves, chopped

Method

• Roast the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder.
• Slit and cut the cucumber into long pieces.
• Heat three tsp ghee in a pan and season with mustard seeds and cumin seeds.
• When they crackle, add curry leaves, asafoetida and green chilli.
• Add the cucumber pieces and saute for five minutes.
• Add the rice and fry for five minutes. Heat water, double the volume of cucumber and rice mixture and add to the rice.
• Also add the seasoning, salt and cashew nuts.
• Bring to a boil and cook on low heat, stirring occasionally, till almost done.
• Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done.
• Serve hot garnished with grated coconut and chopped coriander leaves.