HKC 2.11: RICE WITH SPINACH

Put the ghee in a saucepan and heat it on a medium flame. Add crushed chilis. When they turn black, add black pepper and rice. Stir until rice begins to stick to pan. Add salt and water. Bring to a boil on a high flame, cover and turn heat very low. Cook about 12 minutes. Meanwhile, wash spinach very carefully and drain. After rice has cooked 12 minutes, add spinach and coriander. Do not stir. Cook another 5 minutes and test by sticking fork into rice to see if it is done. Uncover and cook another 2 minutes to dry out rice. Fluff with a fork, distributing spinach throughout. Add peanuts and stir lightly again.