CHILE PEANUT RICE🍚(چلی مونگ پھلی چاول)

Every ingredient in this throw-together side plays its part beautifully: crispy leftover basmati; earthy fried mustard seeds and curry leaves; mildly sweet, almost-caramelized onions; crunchy peanuts; and lingering heat from chiles. Altogether, it’s a glorious study in balance.

CHILE PEANUT RICE

Shared by Marium Hamid

INGREDIENTS:-

How to Make Peri Peri Chicken with Spicy Rice by Chef Tahira Mateen

1. Cooked Basmati Rice (پکیے ہوئے باسمتی چاول) (FROM ABOUT 1 CUP DRY RICE) – 3 cups
2. Fresh Lime Juice (تازہ لیموں کا رس) (FROM ABOUT 1 LIME) – 2 tbsp (OR MORE)
3. Salt🧂 (نمک) – 1 tsp (OR MORE)
4. Ghee OR Extra-Virgin Olive🫒 Oil🛢, Divided (🛢گھی یا زیتون🫒 کا تیل) – ½ cup
5. Black Mustard Seeds (کالی ثابت رائی) – 1 tbsp
6. Curry Leaves (کڑی پتہ) – 10 Fresh (تازہ)
7. Roasted, Unsalted Peanuts (بھنا ہوا، بغیر نمک🧂 کے مونگ پھلی) – 1 cup
8. Medium Onion, (درمیانی پیاز) Sliced Into Thin Strips (پتلی پٹی کاٹنی ہے) – 1 (OPTIONAL, اختیاری)
9. Indian Green Chiles OR Serrano Chiles, (ہری مرچیں یا سیرانو مرچیں) Halved Lengthwise (NO NEED TO STEM THEM, ڈیڈی کو نکالنے کی ضرورت نہیں ہے) – 2 small
10. Cilantro Leaves With Tender Stems (ہرا دھنیہ ڈنڈیوں کے ساتھ) – 2 tbsp (CHOPPED, کٹا ہوا) (OPTIONAL, اختیاری)

Homemade Protein Powder Recipe

PREPARATION:-

• Combine rice, lime juice, and salt in a large bowl; set aside.
• Heat ¼ cup ghee in a shallow medium pan over medium.
• Once ghee melts (OR OIL BEGINS TO SIMMER), add mustard seeds. As soon as they begin to pop and dance around in the ghee, which should be within seconds, remove pan from heat.
• Add curry leaves, making sure they get fully coated in ghee (THERE MAY BE MORE POPPING AND SPLATTERING, AND THAT’S OKAY!). The leaves should immediately crisp up in the residual heat.
• Return pan to medium-low heat and add peanuts. Cook, stirring, until peanuts turn a medium shade of brown and become fragrant, 5–8 minutes. Pour peanut mixture over reserved rice mixture and toss gently to incorporate.
• Heat remaining ¼ cup ghee in same pan over medium. Once ghee melts (OR OIL BEGINS TO SIMMER), add onion and chiles, spreading in an even layer, and cook, stirring occasionally, until onion is lightly browned and starting to caramelize, 5–7 minutes.
• Stir onion mixture into rice. Taste and add more salt and lime juice if needed. Garnish with cilantro before serving.

NOTE:-

If you want you can eat just like that OR with any kababs like (MUTHI KABAB, SEEKH KABAB) اگر آپ چاہیں تو اس کو ایسے ہی کھائیں یا کیسی بھی کبابوں کے ساتھ کھا سکتے ہیں (مٹیھی کباب، سیکھ کباب)