Cook basmati rice and let cool completely.
Heat ghee in a pan, roast cashews until golden, then set aside.
Add mustard seeds, curry leaves, ginger paste, and chopped green chilies to the pan.
Add fresh grated coconut and sauté on low heat for 2 minutes without browning.
Fold in cooked rice, salt, and roasted cashews; warm through gently for 2 minutes.