No idea what to do with leftover rice? This chile peanut rice, inspired by a Bon Appetit recipe is the best solution.
It is so quick and easy to make, and the final result is super delicious! Every time I make this rice, I try to serve it with Tamatar Taigan, and Indian aubergine tomato stew! For me, they go perfectly together.
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2 cups of cooked Bastami rice.
Juice of 1 lime.
1 tsp salt
60 ml ghee or olive oil
1 Tbsp. mustard seeds
5 fresh curry leaves
120 g roasted, unsalted peanuts
1 medium onion, sliced into fine thin strips
2 serrano chiles, halved lengthwise
Chopped fresh cilantro leaves.
Combine rice, lime juice, and salt in a large bowl. Set aside.
Heat 30g ghee, and the mustard seeds, as soon as they begin to pop, remove, and add the curry leaves, retire from the pan when they crisp.
In the same pan, add the peanuts, and cook until they get golden brown. Combine with the mustard seeds, and curry leaves, and add the mix to the rice bowl.
Add the rest of the ghee to the pan, and cook the onions and serrano chiles, until onions have lightly browned, 5-7 minutes. Stir mixture into rice. Verify flavor and serve.
Note: Recipe by Excerpted From Indian-Ish © 2019 By Priya Krishna With Ritu Krishna.