Wash rice well and leave to drain in collander for at least 30 minutes.
In a large heavy saucepan heat half the ghee and oil, and fry the onions and whole spices until onions are golden brown, stirring frequently. Remove half the onions and set aside for garnish. Add turmeric and rice to pan and fry, stirring with a slotted metal spoon, until grains are coated with ghee. Add the hot water and salt, stir well and bring to a boil. Cover tightly and turn heat very low. Cook for 20-25 minutes without lifting lid.
Heat remaining ghee and oil in a small pan and fry peanuts or cashews until golden. Remove with a slotted spoon. Fry coriander leaves and mustard seeds until the seeds pop. Pour over rice, lightly fork through. Dish up rice and garnish with the fried cashews, coriander and grated fresh coconut.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 319 (46%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 16.8mg||5 %|
|Sodium 76.1mg||3 %|
|Potassium 343.1mg||9 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 83g|
|Protein 8.4g||12 %|
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Calories per serving: 699
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