This delicious basmati rice dish is seasoned with a unique masala made from dry-roasted smoked Chipotle Morita chili peppers. Tamarind, jaggery, ghee, and roasted peanuts round out the flavors. Serve this as a side dish, or as a main dish with added vegetables and protein of choice. You can reduce the heat (spiciness) of the masala by halving the chili pepper and removing the seeds before pan-toasting.
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Ingredients
BASMAIT RICE
- 1 cup (180g) Himalayan Basmati Rice
- 1/2 tsp (3g) Himalayan pink salt
CHIPOTLE MORITA MASALA
- 1 medium-large smoked chipotle morita chili pepper whole, or halved lengthwise with seeds removed
- 1/2 tbsp (2.1g) coriander seeds
- 1/2 tbsp (3.2g) cumin seeds
- 1 tsp (3.5g) chana daal
- 1/2 tsp (0.5g) black peppercorns
- 1/2 tsp (1.6g) black seeds
- 1/4 tsp (1g) fenugreek seeds
MASALA-GHEE SAUCE
- 2 tsp (10g) tamarind paste
- 2 tsp (10g) Jaggery shaved or powdered
- 2 tbsp (28g) Ghee
- 16 small-medium dried curry leaves reconstituted for 2 minutes in hot water, then drained
- 1/2 cup (56g) dry roasted peanuts or toasted slivered almonds
- Chipotle Morita Masala
- Himalayan pink salt to taste
GARNISH
- cilantro
Ingredients
BASMAIT RICE
CHIPOTLE MORITA MASALA
MASALA-GHEE SAUCE
GARNISH
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Instructions
Make the Rice
- Cook basmati rice with salt in water according to package instructions.
Make the Masala
- In a hot, dry skillet, pan toast the Chipotle Morita chili pepper for 30 seconds, holding it down with a spatula. Flip and repeat on the other side. Immediately transfer to a plate to cool.
- In the same skillet, dry toast all of the spices for 20-30 seconds, stirring constantly, until darkened and fragrant. Be careful not to burn! Immediately transfer to the same plate as the chili pepper. Allow everything to cool completely.
- Grind the chili pepper and spices together in a spice grinder to a powder. Set aside.
Make the Sauce
- Mix tamarind paste and jaggery together in a small bowl. Set aside.
- Melt the ghee over med-low heat in a stainless steel or non-stick pan.
- Add curry leaves, tamarind-jaggery mixture, and peanuts, stirring constantly for 20 seconds. Remove from heat.
- Stir in the masala powder until completely combined.
- Gradually add the hot cooked rice, stirring well to coat every grain. Taste, adding salt and/or additional tamarind paste, jaggery or ghee if needed. Serve hot garnished with cilantro.
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