Wash and soak the rice for half an hour.
Cook the rice using your preferred method with 1:2 ratio of water.
Once the pressure is released, fluff the rice and set it aside.
Peel and slice the shallots.
Into the frying pan add the butter, mustard seeds and cumin seeds.
Once the mustard seeds crackle, add the shallots and slow roast till golden.
Add the grated coconut and mix well.
Sprinkle the salt, mix well and continue to roast.
Now add the rice, dhania podi and toss well so the rice is well mixed.
stir fry for another minute and the saadam is ready to be served.