*Rice - 2 cups ( I used normal Ponni Rice. Can use Basmati Rice too.)
*Jeeragam(Jeera) - 3 tspns (Depending upon quantity of rice)
*Spices - Laung, Pattai, Elakka, Krambu(Cloves, Cinammon, Cardamom, Black cardamom) - 2 nos each
*Cashews - few
*Cooking oil - 2 tspns
*Ghee - 1 tspn
Cook rice and keep separately. Allow it to cool a bit. By mixing hot rice makes sticky sometimes.
In a thick bottom kadai, put oil, l/2 tspn ghee, spices, jeeragam and fry for 2 mins.
Now add rice, sprinkle salt and mix well.
Break cashews to small pieces and fry in ghee in a sauce pan. Garnish it to the Jeera Rice.