Cold rice salad with apples and cashews, Indian-style

Heat coconut oil in a sauce pan over medium-high heat, then add the cardamom, cumin, coriander, and mustard, and bloom until fragrant, about 30 sec to a minute.

Lower heat to low-medium, add in rice, then season to taste with salt. Add in turmeric and chaat masala, and mix. Heat for about five minutes, mixing often, then remove from heat.

Peel and core the apple and cut into small chunks. Melt butter and stir in jaggery paste until dissolved, then add apples. Coat well and cook over medium-high heat until apples turn brown and tender but are still firm (3 to 5 mins).

In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool.

Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side.