| 1. | In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown. Grind roasted ingredients into a powder. |
| 2. | Heat oil in cooker for about 3 minutes. Add mustard seeds. When crackling, add curry leaves, asafoetida and chillies. Stir for a few seconds. Add gherkins. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minutes. Add powdered spices, salt, cashew nuts and water. Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight slightly to release pressure. |
| 5. | Open cooker. Serve hot, garnished with coconut and coriander leaves. |
|