In a pan add ghee and roast the cashew nuts till golden brown. Keep this aside.

In the same pan, add the urad dal (you can also use white urad dal), pepper, and red chili.

Fry them in a medium flame. Keep it aside.

Add curry leaves to the pan. Fry them on medium flame till they become crisp. You can leave it in the pan for 5 minutes after switching off the flame. This will make the leaves crispy.

Allow all these to cool. Grind the roasted cashew, urad dal, black pepper, and curry leaves into a coarse mixture.

The cashew nuts will ooze oil while grinding. So use the whip option in the mixer and pulse it twice. If you attempt to make it a fine powder, it will not happen; it will become more moist.

In a pan, add oil and add the mustard seeds. Once it crackles, add the peanuts and fry till golden brown.

Now Switch off the flame and add the cooked rice to this. Ensure that the rice is not mashed. You can use raw rice, ponni rice, or basmati rice, too. Any millet variety can be used.

Add the coarsely powdered curry leaves mixture to this.

Add salt and mix gently and evenly.

Curry leaves rice is ready to serve.

You can pack this for a lunchbox too.