Biryani rice - 400 grams
Coconut 120 grams
Ghee - 3 Table Spoon
Black gram dhal - 25 grams
Nuts - 25 grams
Green Chillies - 6 Numbers
Curry leaves - few
Asafoetida powder - 2.5 grams
Coriander leaves
Salt to taste - few
Boil the Biriyani rice and keep aside. Fry coconut evenly to a golden colour on low fire.
Heat 2 table spoon of ghee. Fry the cashew nuts and remove. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well. Mix rice, coconut, nuts, 1 table spoon of ghee and salt. Serve hot garnished with coriander leaves.