Lemon Rice with Fried Peanuts and Coconut

Steps

1. 1

   Rinse the basmati rice under cool running water until the water runs mostly clear. Drain thoroughly so excess water does not dilute the cooking liquid.

2. 2

   Combine the rinsed rice, water, and a generous pinch of salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

   Start 15-minute timer
3. 3

   While the rice cooks, heat the ghee in a large skillet or Dutch oven over medium heat. Add the peanuts and fry, stirring frequently, until golden brown and crisp, about 3 to 5 minutes.

   Start 5-minute timer
4. 4

   Using a slotted spoon, transfer the fried peanuts to a plate lined with paper towels. Leave the infused ghee in the skillet.

5. 5

   Add the mustard seeds, urad dal, and chana dal to the hot ghee. Cook, stirring, until the seeds begin to pop and the dals turn lightly golden, about 1 to 2 minutes.

   Start 2-minute timer
6. 6

   Add the ginger, sliced green chilies, and curry leaves. Fry carefully until fragrant and the curry leaves are crisp, about 30 seconds.

   Start 30-second timer
7. 7

   Add the turmeric and shredded coconut. Cook, stirring constantly, until the coconut is lightly toasted and the mixture smells nutty, about 1 to 2 minutes. Do not let the coconut burn.

   Start 2-minute timer
8. 8

   Fluff the cooked rice gently with a fork and add it to the skillet. Toss carefully to coat the grains with the seasoned ghee without mashing the rice.

9. 9

   Remove the skillet from the heat. Add the lemon juice and toss again. Taste and season with additional salt or lemon juice as needed.

10. 10

    Fold in the fried peanuts just before serving so they remain crunchy. Serve warm or at room temperature alongside grilled or roasted chicken or seafood.