Wash rice thoroughly with water. Pressure cook rice in a medium flame for three to four whistles with required amount of water. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and set aside.

Keep all the ingredients ready. Wash gooseberries thoroughly in running water with little salt. Then grate them using a grater. Discard the seeds. Heat a pan with oil. Add all the items listed to temper. Let mustard seeds cracks and urad dal and Bengal gram dal turns brown.

Then add curry leaves, green chilies and red chilies. Now add in grated gooseberry along with turmeric powder and required salt.

Saute everything well in medium flame for 3-5 minutes or until the gooseberry gets cooked. Switch off the flame once done. Now add cooked rice and mix using a fork slowly.

Mix well until the rice is coated with gooseberry and tempering items. Top it with ghee fried cashews if desired. Give at least 15 minutes of resting time and serve!