Grind all the ingredients of wet masala using a little water. Wash the rice and keep it aside.
In a pressure cooker take 1/2 cup of oil add mustard seeds, after it splutter add wet masala and rice butter, chilli powder salt to taste.
Allow for 1 pressure.
Add fried cashew nuts for decoration. Mouthwatering pulao is ready to serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.