Prep the apples and set it aside.

Cook the rice in the pressure cooker for 1 whistle with 2 cups water and set it aside to cool down.

In a pan, add 1 tsp oil, methi (fenugreek seeds), red chillies, garlic, coconut and saute in low medium flame for about 3 to 4 minutes.

Grind the coconut, red chillies, garlic and fenugreek seeds to a coarse paste.

Now add the remaining oil to a pan and add the mustard seeds, asafoetida, turmeric powder, curry leaves, urad dal and let the mustard seeds splutter and urad dal brown.

Add the chopped apples, salt and saute briefly for 2 minutes. Now add the coconut paste to it and mix well.

Add the cooked rice to this and mix everything well. Adjust salt as needed and serve hot.

Switch on the saute mode. Add 1 tsp oil and add the grated coconut, red chillies, fenugreek seeds, garlic and saute for couple of minutes. Take it out and grind it to a paste/ powder and set it aside.

Saute the green apples for a minute in high heat and set it aside. (Do not saute for more time as you do not want it to become mushy.)

Now add the remaining oil to the IP vessel and add the mustard seeds, curry leaves, asafoetida, urad dal, turmeric powder and let the mustard seeds splutter. Now add the rice, 2 cups water and cook in manual high for 6 minutes. Release pressure after 5 minutes. Press cancel and switch off the warm mode.

When the rice has cooled down a little, add the coconut mixture, sauteed apples salt as needed and mix everything well. Serve with any vegetable or papad of your choice.