Heat oil in a non stick pan, add onion, ginger, garlic, chilies and spices.
2)When the oil separates, add tomato paste and chilly powder and stir for a while till oil floats on top.
3)Add cashew paste and cook, stirring.
Add salt, sugar, yogurt and lime juice and stir to combine.
:- Check for seasoning.
Bring the heat down and when the gravy is about to thicken, remove from fire.
In an other pan, heat oil and fry the rice until it is heated through.
Add the rice to the gravy.
Carefully add hot water to the gravy till it stands 2 inches above the level of rice. Give it a stir.
Close the non stick pan with a lid.
Reduce the heat considerably (electric stove mark 1) and cook on simmer.
When all the water is absorbed, (about 20 minutes)remove from flame and let it sit for some time.
Open the lid, add the mint and coriander leaves and toss carefully.