It is called 'neyita nuppu' in Tulunad region (Udupi-Mangalore) and 'neyichoru' in Tamil and Malayalam.

Spices like cardamom (elaichi), cinnamon, cloves, bay leaf, and depending on the preparation style and region, cumin seeds (jeera), fennel seeds (saunf), black pepper, and nutmeg strands (javithri) are sauted in cooking oil or ghee (clarified butter).

After sauting briefly, water is added, depending on the quantity of rice used for preparation.

Once the water comes to boil, the rice is added into the broth and then, is allowed to be cooked on low to medium flame for about 5-10 minutes (depending on type of fuel, size of the burner, the quality of rice used, and other such factors).

Cashew slices are added as garnish; sometimes, they are also sauted initially along with the rest of the spices.