Chili spiced rice
- Yield : 2-3 people
- Servings : 2-3
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
Chili spiced rice with peas
This is a Chili spiced rice with peas and a unique blend of spices brought in by the raw mango along with the crunchiness from the peanuts.
- 1 cup basmati rice
- 2 tsp oil
- 1/4 tsp asafoetida powder
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp salt or to taste
- 1/3 cup fresh green peas
- 1 tbsp oil
- 1 tsp husked, split black gram (urad dal)
- 8 dried red chillies, torn to pieces
- 1 large sprig fresh curry leaves
- 1 tbsp peanuts
- 2 tbsp tamarind pulp
- 1 tsp coriander powder
- 1 tbsp green mango, finely chopped
Wash the rice. You may optionally soak in water for 30 minutes and drain in a coriander. Put oil in a large pan over medium heat. When hot, add asafoetida powder and mustard seeds.
When the spices crackle, add rice and turmeric powder and saute for 3-4 minutes. Stir in 2 cups of water with salt and cook over high heat till the water is boiling. Reduce heat to low, cover and cook till rice is just tender. Remove from heat and set aside.
Peas - Blanch the green peas in plenty of boiling salted water for 3 minutes. Drain. Put oil in a frying pan over medium heat. When hot, add peas and saute till tender. Remove and set aside.
To complete the dish, put oil in another frying pan over medium heat. When hot, add dal, red chillies, curry leaves and peanuts. When the spices crackle, stir in tamarind pulp, coriander powder and mango with 2 tbsp of water. Cook till the mixture thickens.
In a large mixing bowl, fluff the rice with a fork and mix in sauteed peas and tamarind mixture. Mix thoroughly and serve hot.
My Great Indian Cookbook by Vikas Khanna
1. You can adjust the spice by reducing or increasing the chilli used.
2. A spoonful of sugar with the tamarind introduces a sweetish tangy taste to the rice.