In a bowl, mix cooked rice, milk, curd, cream and salt. Then add half of pomegranate seeds and mix well and keep aside.
Heat up ghee in a small pan on low flame. Add cashew nuts and fry till golden brown. Remove and keep aside in a plate.
In same pan, add mustard seeds. Once it crackles, add hing and urad dal. Saute for few seconds. Add curry leaves. Then add sliced onions. Saute for few mins till it turns translucent. Add fried cashew nuts. Mix well. Add half of tadka to the rice and curd mixture and give it a good mix.
Pour remaining tadka on top of the rice curd prepared mixture. Garnish with remaining pomegranate seeds and chopped coriander leaves. Keep bowl in refrigerator for sometime.
Serve chilled.
