Wash the rice in running water twice and add two cups of water to it. Pressure cook it for three whistles in medium flame. Once pressure releases, open and mash the cooked rice with a laddle. Let it cool down.

Finely chop green chillies, Coriander leaves and ginger. Set aside. Heat a tadka pan with oil and add the items to temper in order. Let the mustard seeds cracks and urad dal turn brown. Add curry leaves, green chillies, cashews and ginger now and fry for a minute. Switch off the flame. Keep aside.

Wash & peel the skin off from carrots and grate them using a grater. Keep aside. Now add the curd, butter and milk to the cooked, cooled rice. Mix well.

Then add the tempered items, grated carrots and coriander leaves. Mix everything well once again. Serve chilled.