I love peanuts in all forms; Peanut butter to peanut chutney to this rice. I tend to add a handful of peanuts in all of the dishes. This peanut rice is one of my favourite. It has the perfect balance of spicy and earthy flavour. It is ideal to have it in this cold and chilly weather.
- 1 Cup Basmati Rice Refer notes 1
- As needed Salt
- Few roasted cashews or roasted peanuts
- ¼ Cup Verkadalai | Peanuts
- 1 teaspoon Vellai Ellu | White sesame seeds
- 5-6 no's Vatha milagai | Red Chillies
- 2 no's Garlic pods optional
- 1 tablespoon Nallaennai | Sesame Oil
- ¼ teaspoon Mustard seeds
- 3-4 no's Curry leaves, torn
- Cook the rice and let it cool; spread on a plate and drizzle sesame oil. Gently mix it.
- In a kadai, roast the peanuts and once they start to brown, add the chillies. Then add the sesame seeds and give a quick toss. Turn off the flame and add garlic (if using). The latent heat should be enough to fry the sesame seeds. (2)
- Cool and grind it to a corase powder. Mix this powder with the rice. Add salt and asafoetida. Mix well.
- In a kadai, heat oil. Add the mustard seeds and once it splutters; add the curry leaves. (3)
- Pour this tempering over the rice. Mix well. Check for salt and adjust if needed.
It generously serves 1 and if used as one of the dishes will serve 2. The quantity of rice depends on the quality and the type of rice used. Here in Germany, I find the rice quantity to be less when cooked. Both the sona masoori and the basmati rice yield less. So generally for any rice variety, add the rice and spice mix little by little, so that you could as much as is needed.
- Use any kind of non sticky rice. The regular indian variety or basmati or any long grain rice. Make sure you cook them as you would for pulav; fluffy and separate grains.
- Do not add sesame seeds earlier. It will burn easily.
- If you find the spice level to be low, add some red chillies while tempering.
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