Step 1

Cook rice in 1-1/2 cup of water and set aside.

Step 2

Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.

Step 3

Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.

Step 4

Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.

Step 5

Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.

Step 6

Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.