Lingkan Reang
Soak basmati rice for 30 mins and grind masala to a smooth puree.
Heat oil, toast cardamom, cumin, and drained rice for 6–7 mins.
Add ground masala, coconut milk, water, salt, and green chillies. Cook for 1 whistle, then simmer on low heat for 15 mins.
Deep-fry cashews, onions, curry leaves, coriander, and mint leaves until golden.
Fluff cooked rice, mix lightly, and top with fried ingredients.
Add in ghee & serve with your favourite curry.