### TranslatedIngredients: 1-1/2 cup Basmati rice,3 cups Water,1 teaspoon Sunflower Oil,1 tablespoon Ghee,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,1/2 cup Raw Peanuts (Moongphali),2 Dry Red Chillies,2 teaspoons Sesame seeds (Til seeds),3 tablespoons Fresh coconut - grated ### PrepTimeInMins: 20 ### CookTimeInMins: 5 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Peanut Rice recipe, cook rice along with a teaspoon of oil in a pressure cooker for two whistles so that the grains remains separate. Cool completely.Heat a heavy bottomed pan, add peanuts and dry roast them on a slow flame. Keep asideIn the same pan, fry sesame seeds and dry chillies, keep aside. Add grated coconut, fry till golden brown.When everything is cool, grind sesame seeds, dry chillies, coconut into a fine powder and finally grind peanuts coarsely.Add ghee to the pan, temper mustard seeds, cumin seeds and peanuts. Reduce the flame, add cooked rice and prepared powder and salt. Mix gently. Add more ghee if required. Your peanut rice is ready to serve.Serve this Peanut Rice along with Tomato Onion Cucumber Raita Or Makhana Raita for a simple and delicious meal.
