Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles.
Once done, cool down in a broad vessel. Add 2 teaspoon sesame oil for easy separation of grains.
In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.
Dry roast black pepper until it starts to pop.
I used dessicated coconut, roasted it until fragrant.
Grind urad dal and black pepper coarsely.
Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.
Add cooked rice (cooled, separated grains), salt and mix gently.
At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.