To begin making Ellu Sadam Recipe, wash and soak the basmati rice in enough water for 20 minutes.

Dry roast the sesame seeds and dried red chilies on low heat in a pan, until the sesames splutter and turn brown. Turn off the heat and let them cool. 

Once the sesame seeds are cool, grind it into a coarse powder using a mixer and keep aside.

Heat 2 tablespoons of ghee in a wide pan, add the mustard seeds and split urad dal, let it crackle. Add the curry leaves and let it splutter. 

Next, add the ground sesame red chilli mix, grated coconut and mix well. Cook till the coconut gets a good golden texture.

Now, drain the water from the rice and add it to the pan, saute for a minute until the rice is coated with the ghee and ellu masalas.

Add 2 cups of water and let the Ellu Sadam cook till 3/4th with the lid closed. This will take around 15 minutes.

In the meantime, heat a tablespoon of ghee in a small tadka pan, add in the cashew and peanuts, roast till it turns golden brown.

Switch off the heat of the tadka pan.

Once, the Ellu Sadam is cooked to 3/4th, add this prepared cashew, peanut mixture to the Ellu Sadam Recipe pan.

Cover the Ellu Sadam Recipe with a foil, and seal it with the lid tightly over it. Let the sadam cook for 5-7 minutes.

Once done, switch off the heat, fluff up the Ellu Sadam/ Til Pulao using a fork gently. 

Serve the Ellu Sadam Recipe - Til Pulao along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner.