Wash rice and drain. Grind garlic, mint, coriander, green onions, cumin, cinnamon stick, and ginger together in a blender. Transfer to a small bowl and add yogurt; mix well.
Heat oil in a large skillet over medium heat. Add curry leaf and yogurt-spice mixture; saute until fragrant, 2 to 3 minutes. Add the washed rice and mixed vegetables. Saute until rice is well-coated with spices, about 2 minutes. Add boiling water, coconut milk, and salt. Reduce heat; cook until water is mostly absorbed, 5 to 10 minutes.
Mix ghee into the rice mixture in the skillet. Cover and cook until rice is soft and fluffy, sprinkling in more water if necessary, about 5 minutes more. Allow to sit for 5 minutes before serving. Stir in cashew nuts.
Butter may be used in place of ghee.
129.52 calories; 2.77 g protein; 21.43 g carbohydrates; 0.9 g dietary-fiber; 0.42 g sugars; 4.02 g fat; 1.56 g saturated-fat; 1.61 mg cholesterol; 679.99 IU vitamin-a-iu; 0.38 mg niacin-equivalents; 0.03 mg vitamin-b6; 2.12 mg vitamin-c; 6.51 mcg folate; 24.46 mg calcium; 0.66 mg iron; 10.76 mg magnesium; 62.97 mg potassium; 37.63 mg sodium; 0.02 mg thiamin; 36.15 calories-from-fat; 64 percent-of-calories-from-carbs; 27 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat