Chipotle Masala Rice with Tamarind
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.
Servings
4people1
Servings
4people1
Ingredients
BASMAIT RICE
CHIPOTLE MORITA MASALA
  • 1medium-large smoked chipotle morita chili pepperwhole, or halved lengthwise with seeds removed
  • 1/2 tbsp (2.1g) coriander seeds
  • 1/2 tbsp (3.2g) cumin seeds
  • 1tsp (3.5g) chana daal
  • 1/2tsp (0.5g) black peppercorns
  • 1/2tsp (1.6g) black seeds
  • 1/4tsp (1g) fenugreek seeds
MASALA-GHEE SAUCE
  • 2tsp (10g) tamarind paste
  • 2tsp (10g) Jaggeryshaved or powdered
  • 2tbsp (28g) Ghee
  • 16small-medium dried curry leavesreconstituted for 2 minutes in hot water, then drained
  • 1/2 cup (56g) dry roasted peanutsor toasted slivered almonds
  • Chipotle Morita Masala
  • Himalayan pink saltto taste
GARNISH
  • cilantro
Instructions
Make the Rice
  1. Cook basmati rice with salt in water according to package instructions.
Make the Masala
  1. 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.
  2. 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.
  3. Grind the chili pepper and spices together in a spice grinder to a powder. Set aside.
Make the Sauce
  1. Mix tamarind paste and jaggery together in a small bowl. Set aside.
  2. Melt the ghee over med-low heat in a stainless steel or non-stick pan.
  3. Add curry leaves, tamarind-jaggery mixture, and peanuts, stirring constantly for 20 seconds. Remove from heat.
  4. Stir in the masala powder until completely combined.
  5. 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.