Coriander Rice | Cilantro Rice | Coriander Pulao

First soak 1 cup basmati rice in enough water for 15-20mins. This helps in cooking the rice better.
In a thick bottomed pan, heat 2 cups of water along with ½ teaspoon ghee/oil and salt needed for the rice. As the water begins to boil, add the soaked basmati rice.
Cook on low flame covered until the rice is cooked. Remove from heat. Let it rest for 5 mins.
Spread the cooked rice on a large plate and let it cool down completely.
In a pan heat 2 teaspoon oil and add ½ teaspoon mustard seeds. As they splutter, add 6-8 Cashews. Roast until golden brown.
Now add 1 onion finely chopped and fry on low flame until translucent.
Meanwhile add 1 cup fresh coriander leaves along with 2 green chillies and ½ teaspoon cumin seeds in a mixer-grinder.
Add very little water as needed and grind into smooth paste.
Add this prepared paste to the pan and cook on low flame for 2-3 mins.
Meanwhile grind ¼ cup coconut with little water into a smooth paste.
Add it to the pan and cook for 4-5 mins. Add salt as needed for the masala paste.
Now add the cooked cooled down rice to the pan.
Mix well until the rice is coated with the masala. Remove from heat.
Serve hot with a side of potato roast or fryums.