In case you are making rice fresh then let us start with washing the rice. I have used Basmati rice here.
Rinse it at least 2-3 times in a container. (please check note 1)
Add 1-1/2 times water in volume or follow instructions on the packet. We are looking for a nice grainy kind of rice here. Khila Khila Chawal…
Cook on low flame till rice is cooked. Once cooked the rice can be pressed between your fingers and the grain will yield.
Fluff the rice and let it cool in the container. In case you are in a hurry transfer to a plate and cool.
As the rice is cooking in a small nonstick pan heat 1 tablespoon of ghee. Add the cashew nuts and fry till golden brown. Transfer to a bowl.
Add the peanuts and stir fry till the peanuts are done. You will get a nice darker brown colour. Transfer to the bowl with the ghee and set aside.
Now in the same nonstick pan on low flame add the pepper, stir for about 1 minute then add the jeera. Stir till you get a nice aroma. (I did not add the 1tsp ghee as I felt the pan had enough ghee. In case your mixture is dry add the 1 tsp ghee).
Cool the pepper and jeera mix. Grind to a powder using salt to help the grinding.
Mix the about 1 tablespoon of the Milagu Jeeraga mixture in the rice, add the peanuts and the cashew nuts and the ghee. Mix well.
Adjust the salt and Milagu Jeeraga powder. add more ghee if needed.
I served it paired with thick curds.