Chile Peanut Rice



  1. In a bowl, combine the cooked rice, salt, and lime juice.
  2. Set aside.
  3. In a pan over medium heat, warm 1/4 cup of the ghee.
  4. Once the ghee melts, add the black mustard seeds and remove the pan from the heat after a few seconds.
  5. Add the curry leaves, making sure they get fully coated in the oil.
  6. Return the pan to medium-low heat and add the peanuts.
  7. Cook, stirring, 5 to 8 minutes.
  8. Pour the peanut-spice-oil mixture over the rice and toss to incorporate.
  9. In the same pan over medium heat, warm the remaining 1/4 cup ghee.
  10. Once the ghee melts, add the chiles and onion, spread them in an even layer in the pan, and cook, 5 to 7 minutes.
  11. Stir the sauteed onion and chiles into the rice.
  12. Taste and adjust the salt and lime juice if needed.
  13. Garnish with the cilantro before serving.