Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon whole black mustard seeds
- 3 cloves garlic, roughly chopped
- 2 serrano peppers, diced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chile powder
- 14 ounces cooked white rice (2 cups)
- 1/4 teaspoon kosher salt, to taste
- 1 tablespoon fresh cilantro, minced
How to Make
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Step 1: In a medium cast iron skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium heat, add black mustard seeds, and cook, stirring, until seeds pop, about 15 seconds.
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Step 2: Add garlic and green chiles and cook, stirring frequently, until fragrant, about 2 minutes, adjusting heat as needed if garlic is browning.
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Step 3: Add turmeric and chile powder and stir until they impart their color to the oil, about 10 seconds. Immediately add rice and stir until thoroughly coated with oil.
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Step 4: Season with salt to taste.
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Step 5: Garnish with cilantro leaves.
We hope you enjoy this recipe!
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