Grind all ingredients of the fragrant paste together with a little water. Keep paste aside.
Heat oil in a large, heavy bottomed pan. Add cashew nuts and fry till golden. Remove from oil and keep aside.
Add bay leaf & sliced onions to oil, cook till onions turn golden brown.
Add the ground paste to the oil. Stir fry on low heat for 1-2 minutes.
Add the vegetable & dry fenugreek leaves. Stir fry for 2-3 mins.
Add 4 cups of water. Add salt and lemon juice.
Drain the soaked pearl pishori rice and add to the water.
Give it a boil. Reduce heat, covering the pan of pearl pishori rice with a well-fitting lid. Cook on a very low heat for about 12-15 mins, or until the pearl pishori rice is done.
Fluff the pearl pishori rice with a fork, so that the grains separate.
Before serving sprinkled with fried cashew nuts.