Soak basmati rice in water for 1/2 an hour. Rinse well and pressure for 2 whistles with 1.5 cup of water, for 1 cup of rice. Then chop onion, tomato and potato into cubes. If preparing the rice later, keep the potato immersed in water.
Clean the coriander leaves, peel the skin of garlic and ginger. To a mixer, add coriander leaves, green chilli, ginger, garlic, coconut pieces, jeera and fennel seeds.
Pour 1/4 cup of water and grind it to a smooth paste.
Heat ghee/oil in a pan, then temper with the ingredients listed in the table 'To Temper'. Add cashews and fry till golden colour.
Now add onion and saute till translucent. Then add tomato, once it turns mushy, add potato.
Next pour the grounded paste, add turmeric powder and required salt.
Cook covered for 5 minutes in low flame, till the potato turns soft. Ensure the raw smell of the grounded paste has left.
Finally, add the cooked rice and gently mix it, without breaking the rice grains.
Serve this kothamalli Rice Recipe with Tamilnadu Style potato curry or any raitha.