Amla Rice

1.Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2.In a saucepan, bring 2 cups of water to a boil. Add the soaked rice, 1 tablespoon ghee, and 1 teaspoon salt. Stir gently, reduce the heat to low, cover, and cook for 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

3.While the rice is cooking, prepare the amla mixture. Heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them splutter.

4.Add the urad dal, chopped green chili, and peanuts to the pan. Fry them until the dal turns golden brown.

5.Stir in the grated amlas, turmeric powder, and curry leaves. Cook for another 2-3 minutes, stirring occasionally, until the amlas are soft.

6.Add the cooked rice to the pan with the amla mixture. Add salt to taste. Gently mix everything together, ensuring the rice gets evenly coated with the mixture.

7.Garnish with cilantro and serve hot with lemon wedges on the side.