For the Goda Masala

1. Dry roast all the spices, excluding the coconut and sesame seeds. Transfer the spices onto a dish and cool them,
2. On the same pan, now dry roast the coconut and the sesame seeds together. Stir constantly so that the coconut is nicely browned.
3. Now add to this all the dry roasted spices and bring together. 
4. Cool and then grind to a fine powder. I use my grinder but you can also use a coffee grinder to get that fine consistency and store in an air-tight container,

For the rice:

1. Rinse the rice at least three times in water and leave it soaking in water while you prepare the vegetables.
2. Chop the vegetables you intend to use in the rice.
3. Heat oil in a pan or steam cooker ( I use a steam cooker but you can make this in a large bottomed pan – remember you are going to add 2.5 times of water in proportion to the rice used).
4. When the oil is hot, add to it, cumin seeds and the bay leaf, roast till aromatic.
5. Add the vegetables and the 2-3 tablespoons of the Goda Masala (see recipe above on how to make the spice mixture).
6. Season with salt and cook with lid on for a few minutes.
7. Now add the red chilli powder and then tip in the rice. 
8. Stir everything well and sauté for a couple of minutes while constantly stirring. Season well.
9. Now add 2.5 cups of plain water, if you are using a pressure cooker and cook until 4-5 whistles.
10. If you are cooking the rice in the large bottomed pan, then boil 2.5 cups of water and add to the rice. Shut the lid and cook for about 25 minutes or until the rice is cooked.
11. While the rice cooks, in a saucepan, heat some ghee or butter and roast the cashews. This is the garnish for the rice.
12. Garnish the rice with roasted cashews and desiccated coconut, and serve alongside some raita.