Ingredients

1 cup uncooked white basmati rice

1 tbsp coconut oil

1 1/2 tsp mustard seeds

1/2 tsp cumin seeds

10 fresh curry leaves (can find at indian grocery stores or online)

1 tsp fresh ginger, finely minced or grated

1 green Chile, slit open lengthwise (seeds removed if you don’t want it to be too spicy)

2 dried red chiles

Kosher salt to taste

1/2 cup unsweetened, shredded coconut

1/4 cup roasted, salted peanuts

3 tbsp raw cashews

Fresh cilantro leaves, chopped for garnish

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1. Cooking your rice (my mom’s rice hack!): first soak for at least 1 hour, this helps it to cook faster. Rinse the rice until the water runs clear. now you just cook the rice like you cook pasta! in a medium pot, boil water, add salt — when it’s boiling add the rice. Cook until 85% done. Drain and cover to steam for 10 minutes, off the heat. Fluff before serving. Let cool.

2. Heat a medium pot over medium heat and add coconut oil.

3. When the oil shimmers, add the mustard seeds and cumin seeds. When they sizzle after a few seconds, add curry leaves, ginger, green chiles, and red chiles. Stir for about 15-20 seconds - when they crackle and smell fragrant add the peanuts and cashews. Roast for a minute then add the coconut.

4. Add kosher salt to taste. Reduce the heat to medium-low and gently toast the coconut. Move quickly on this one because just as it starts to brown, remove from heat and add the 2 1/2 to 3 cups of the cooked rice. Stir to combine. Garnish with chopped cilantro. Enjoy!

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