INGREDIENTS & DIRECTIONS:

In a saucepan, combine:
3 1/2 cups water
2 cups uncooked basmati rice or other long-grain rice, rinsed
In a medium-sized bowl, combine:
the cooked rice (about 4 cups)
2 Tablespoons whole roasted Indian chickpeas
2 Tablespoons whole roasted peanuts
In a saucepan, heat:
1-2 Tablespoons vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until soft:
1/2 cup onion, chopped
2 Tablespoons fresh coriander leaves (cilantro), chopped
Add:
1 1/2 teaspoons cumin/coriander powder
1 teaspoon salt
1 teaspoon hot red pepper powder, or to taste
1/2 teaspoon turmeric
1/2 teaspoon sugar
juice from 1/4-1/2 lime
Mix in the rice mixture, and heat until warmed through.

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