HKC 2.10: RICE WITH PEAS AND PEANUTS

Put the ghee in a saucepan and heat it on a medium or low flame. Add crushed chilis. When they turn black, add black pepper. Add peanuts and stir until peanuts are golden brown. Add washed, drained rice and continue to stir until rice sticks a little to the bottom and sides of the pot. Add salt and peas. Stir a little more and then add water. Bring to a boil on medium-high flame, cover and turn heat very low. Cook 15-20 minutes covered-do not stir. After 15-20 minutes check the rice by sticking a spoon down into it. Do not stir. If it is still wet, cover and continue cooking. It is done when dry. Fluff a little with a fork.