JASMINE RICE FEATURING TADKA VIBES

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

curry leaves

💰Cheaper: bay leaves

Bay leaves can substitute in flavor but are less aromatic.

Heat a pan on low to medium heat and add a blend of coconut oil and ghee.

Add black mustard seed, cumin seed, and red chili flake to the pan and listen for them to sizzle and pop.

Add citrus zest and cardamom pods to the pan.

Once the spices are sizzling and fragrant, remove the pan from heat.

Add about 2 tablespoons of chopped ginger to the pan.

Add sliced garlic and jalapeno to the pan and stir.

Add salt to the mixture.

Add sliced shallots to the pan.

Add dry roasted unsalted peanuts to the pan and stir everything together.

Let the mixture cook on low heat for 10 minutes to develop flavor.

While the tadka is cooking, prepare the rice: add leftover jasmine rice to a bowl.

Add lime zest to the rice and squeeze lime juice over it.

Season the rice with salt and add about 1/4 cup of chopped cilantro.

Stir the rice to combine all ingredients.

Pour the tadka mixture over the rice and stir to combine.

Optionally, remove cardamom pods if desired, but they will soften and blend in with the rice.

Garnish with additional lime zest and thinly sliced green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens