Pressure Cook the rice as instructed in the introductory paragraph. Wash and wipe the bhindis and cut into one inch long pieces. Heat oil, add 1 teaspoon salt and fry the pieces in one batch to a brown colour, dtain, remove and keep aside. In the same pan (with the oil left over) add the ghee and season with mustard seeds, cashew nuts and tej bhartha. When the nuts are golden brown add greated onion, tomato pulp, tamarind pulp and fry for 2 minutes. Add all the powders and fry till the oil floats. Add the rice, salt, grated coconut and mix gently. Cover and keep on slow flame for 8-10 minutes stirring occasionally. Remove the contents in a serving dish, garnish with coriander leaves and serve with any raita and pappad.