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.
Measure and take sesame seeds in a thick bottom pan. Dry roast in low medium flame until the sesame seeds splutters. Remove it to a plate once down and cool it down completely.
In the same pan, add the items listed under to roast & grind. Saute all the ingredients in a tsp of oil until golden brown. Switch off the flame once done and cool it down.
Then transfer all the roasted items except sesame seeds in a blender/mixie. Grind it to a slightly coarse powder.
Finally add roasted sesame seeds to the blender and give a run for a minute. The powder should be slightly coarse, keep it ready.
Heat a pan with a tsp of oil. Add mustard seeds and asafoetida. Let mustard seeds crackle Add in curry leaves and roast it for a minute. Switch off the flame once done. Now add rice to the tempered items and give a mix.
Then add ground coarse sesame seeds powder along with required salt, mix with the cooked rice using a spoon slowly. Mix well until the rice is well coated with powdered sesame seeds. Finally add a tsp of ghee/sesame oil and give a quick mix. Sesame seeds rice is ready. Give at least 15 minutes of resting time and serve.