To make noi arisi / rice grits

First, let’s make rice grits. You can make it in larger quantities if you want and store it and use it for the entire season. Take the rice and wash it in water for 3-4 times. Soak the rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15-20 minutes. Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.

To make the kanji/porridge

Heat oil in the pan and add all the spices, fenugreek, and onion. Saute till the onions are soft and starting to brown. Once the onions are soft, add the moong dal. Roast the dal for a minute. Add the green chilies, ginger garlic paste, tomatoes, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes for the tomatoes to soften. Add the minced mutton and mix well to combine.
Add the hot water and the prepared rice grits. Cover the cooker and cook for 4 whistles / 10 minutes.
Remove from heat and wait for the pressure to completely settle. Open the cooker and add little coconut milk and coriander leaves. Mix well to combine. Serve hot.