Chili Peanut Rice

Ingredients:

Cooked basmati rice4 cups

Lime juice2 tbsp

Saltto taste

Ghee (divided)½ cup

Mustard seeds1 tsp

Curry leaves10–12 leaves

Raw peanuts½ cup

Onion, thinly sliced1 medium

Green chiles, sliced2

Cilantro, chopped (for garnish)2 tbsp

Preparation Time:

25 minutes

Method:

Combine rice, lime juice, and salt in a large bowl; set aside. Heat ¼ cup ghee in a shallow medium pan over medium. Once ghee melts, add mustard seeds. As soon as they begin to pop, remove pan from heat and add curry leaves, stirring quickly. Return pan to medium-low heat, add peanuts, and cook until browned and fragrant, 5–8 minutes. Pour mixture over rice and toss. Heat remaining ¼ cup ghee in same pan, add onion and chiles, and cook until onion is lightly browned, 5–7 minutes. Stir onion mixture into rice. Adjust salt and lime juice. Garnish with cilantro before serving.