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Cooking your rice (my mom’s rice hack!): first soak for at least 1 hour, this helps it to cook faster. Rinse the rice until the water runs clear. now you just cook the rice like you cook pasta! in a medium pot, boil water, add salt — when it’s boiling add the rice. Cook until 85% done. Drain and cover to steam for 10 minutes, off the heat. Fluff before serving. Let cool.
Heat a medium pot over medium heat and add coconut oil.
When the oil shimmers, add the mustard seeds and cumin seeds. When they sizzle after a few seconds, add curry leaves, ginger, green chiles, and red chiles. Stir for about 15-20 seconds - when they crackle and smell fragrant add the peanuts and cashews. Roast for a minute then add the coconut.
Add kosher salt to taste. Reduce the heat to medium-low and gently toast the coconut. Move quickly on this one because just as it starts to brown, remove from heat and add the 2 ½ to 3 cups of the cooked rice. Stir to combine. Garnish with chopped cilantro. Enjoy!