Rinse and cook rice well in advance. Soaking it for 30 minutes prior to cooking is optional. Soaking helps remove any excess starch and makes the rice less clumpy. You can cook it in the Instant Pot, stovetop, Microwave or in a Rice Cooker. Chef tip - Cook it in coconut milk (from a carton) for a flavor boost.

When done, spread the it on a plate for it to cool down. If using leftover rice, just warm it in the microwave and spread it out on a plate.

Roast coconut, onions along with garlic, green chillies, and cashews in vegan ghee till they begin to get slightly charred. This could take 2-3 minutes on low flame. Keep stirring to prevent the coconut from burning.

Take it off the flame and allow it cool.

Transfer to a blender. Add the ginger paste and then grind it to a smooth paste by adding water.

Keep it aside for now.

Heat vegan ghee in a pan and once its hot, temper mustard seeds and cumin seeds. Once they begin to crackle (in about 10 seconds), add the cashews. Fry for 30 seconds. Remove the cashews from the pan and keep it aside.

Add the chopped cilantro and sliced onions. Saute till the onions turn translucent.

Immediately add the ground paste to the pan. Fry this for 3-4 minutes. Add 2 tablespoons of water to prevent the masala from sticking to the bottom of the pan.

Then add green peas and continue to cook till for another 3-4 minutes.

Add turmeric Powder, Cumin Powder and Garam Masala. Fry this for another minute.

Finally add the cooked rice along with salt and give it a good toss so that all the masala coats it well. Garnish with some chopped cilantro and fried cashews.