Ingredients
- 2 cups cooked rice (cooled, basmati rice)
- 1 lemon, juice oil (Meyer lemon, freshly cut and squeezed)
- 2 tablespoons clarified butter (ghee)
- 1 teaspoon whole black mustard seeds
- 2 teaspoons cumin seeds
- 1 dried Arbol chile (broken in two)
- 1/4 cup peanuts ,chopped (can use cashew nuts, broken up and do 1/2 and 1/2)
- 1 tablespoon finely chopped fresh gingerroot
- 1 green chile (green serrano,finely minced de-seeded ,can use 1/2 a de-seeded jalapeño
- Curry leaves (1 sprig, torn)
- Asafetida, 1 pinch, optional
- 1/4 teaspoon turmeric powder
- 1 teaspoon fine sea salt, (to taste)
- 1/2 cup finely chopped cilantro
How to Make
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Step 1: Add the cooked rice to a large mixing bowl.
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Step 2: In a skillet, heat the ghee and add the mustard seeds to sputter.
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Step 3: Add the cumin and the broken Arbol chile pieces.
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Step 4: Stir until the cumin sputters and splits (and the chile simultaneously turns a reddish brown).
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Step 5: Add the cashews and /or peanuts and toast until they turn golden.
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Step 6: Immediately add the minced ginger, torn curry leaves and the green chiles, and saute until it starts emitting an aroma.
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Step 7: Stir in the turmeric powder, asafetida and the salt.
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Step 8: Pour this mixture into the rice, along with the Meyer lemon juice and fold in thoroughly,
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Step 9: Until the rice acquires a uniform pale yellow color.
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Step 10: Garnish with chopped cilantro.
We hope you enjoy this recipe!
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