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Chile Peanut Rice

Ingredients

• 3 cups cooked basmati rice
• 1 teaspoon kosher salt
• 2 tablespoons lime juice
• 1/4 cup + 1/4 cup ghee or olive oil, divided
• 1 tablespoon black mustard seeds
• 10 curry leaves
• 1 cup roasted unsalted peanuts
• 2 small Indian green chiles or serrano chiles, halved lengthwise
• 1 medium yellow onion, sliced into thin strips
• 2 tablespoons chopped cilantro, for garnish

Directions

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.

Attribution