Ingredients

The following ingredients have 2 Servings
  • 2 cups Cooked and cooled Basmati rice (~ room temperature)
  • Juice of 1 Meyer Lemon (freshly cut & 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 or Cashewnuts (Broken up)
  • 1 tablespoon Finely chopped fresh ginger root
  • 1 Finely minced Deseeded Green chile (Serrano) or 1/2 a deseeded jalapeno
  • 1 sprig Curry leaves (torn)
  • 1 pinch asafetida
  • 1/4 teaspoon Turmeric powder
  • 3/4 - 1 teaspoons fine sea salt (as per taste)
  • 1/4-1/2 cups Finely chopped Cilantro

Instruction

  • Add the cooked rice to a large mixing bowl.
  • In a skillet, Heat the ghee and add the Mustard seeds to sputter, Add the cumin and the broken Arbol chile pieces. Stir until the cumin sputters & splits (& the chile simultaneously turns a reddish brown). Add the Cashew/peanuts & toast till they turn golden.
  • Immediately add the minced ginger, torn curry leaves & the green chiles & saute till it starts emittting an aroma. Stir in the turmeric powder, asafetida and the salt.
  • Pour this mixture into the rice, along with the meyer lemon juice & fold in thoroughly, till the rice acquires a uniform pale yellow color. Garnish with chopped cilantro & serve with a poppadum & cucumber Raita.