1-Getting started with Indian Ish Fried Rice: Begin by preparing your rice, as it’s the foundation of the dish. If cooking fresh, combine 1 cup dried basmati rice, 1 cup water, and 3/4 teaspoon kosher salt in a pressure cooker; cook on high pressure for 6 minutes, then let it release naturally for 10 minutes before fluffing with a fork. For a stovetop option, mix 1 cup dried basmati rice, 1.5 cups water, and 3/4 teaspoon kosher salt; bring to a simmer, cover, and cook on low for 15 minutes, then let it stand for 10 minutes.

2-If you’re using leftover rice, simply combine 3 cups cooked basmati rice with 1 teaspoon kosher salt and 2 tablespoons fresh lime juice in a large bowl and set it aside. Next, in a medium skillet over medium heat, warm 2 to 4 tablespoons ghee or olive oil until shimmering, then add 1 tablespoon black mustard seeds. Once they pop, remove from heat and add 10 fresh curry leaves if you’re using them, letting them crisp in the oil. Return the pan to medium-low heat, stir in 1 cup roasted unsalted peanuts, and cook for 3 to 5 minutes until they’re brown and fragrant, then pour this mixture over the rice and toss gently.

3-Continuing the Steps: In the same pan, warm the remaining 2 to 4 tablespoons ghee or oil over medium heat until shimmering. Add 2 small hot chilies halved lengthwise and 1 medium yellow onion sliced thinly with a pinch of salt, cooking for 5 to 7 minutes until the onions caramelize. Mix this into the rice along with 2 tablespoons chopped fresh cilantro, then taste and adjust with more lime juice and salt as needed. The whole process takes about 30 minutes, with 15 minutes of prep and 15 minutes of cooking, making it ideal for busy schedules.