Wash and cook the rice as you normally do, spread on a plate for the rice to cool down.
In a nonstick pan, dry roast all the ingredients listed for the spice powder. Allow to cool and grind to a smooth powder.
Wash and chop the methi leaves.
Heat a nonstick pan with cooking oil, temper with mustard, chana dal, cashew nuts, curry leaves and sauté well.
Now, add the chopped methi leaves and simmer. Add turmeric powder, copra, salt and cook on high for the leaves to wilt soon.
Add the ground spice powder and mix well.
Finally, add the cooked rice and combine. Add the ghee and simmer for 5 mins.
Serve with papad and vegetables.