Ingredients
- 3 cups basmati rice (cold cooked crumbled)
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seed
- 1 teaspoon mustard seed
- 2 whole thai red chillies
- 12 curry leaves (fresh, or so)
- 1 (4-inch) cinnamon stick
- 1/2 teaspoon turmeric
- 1/2 cup cooked chickpeas
- 1/4 cup peanuts (roasted)
- 1/4 cup lemon juice
- Salt and pepper to taste
How to Make
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Step 1: Heat cinnamon stick, cumin seed, mustard seed, thai chillies and cumin seed in a skillet with oil until it sputters, about a minute.
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Step 2: Stir in the chickpeas, turmeric, rice, lemon juice, and salt and pepper to taste.
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Step 3: Stir until the turmeric coats the rice, adding a little water if you need to mix it well. If you add water, cook to evaporate it.
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Step 4: Cook until hot.
Tips & Variations
- You will need prep time to cook your rice and also cool it, preferable overnight.
We hope you enjoy this recipe!
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