This rice tastes like buttered popcorn. Here for it.
½ cup ghee or extra-virgin olive oil, divided1 medium onion, sliced into thin strips2 Tbsp. chopped cilantro leaves with tender stemsHeat ¼ cup ghee in a shallow medium pan over medium. Once ghee melts , 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 . 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 , 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.Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley.
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