Quick Pepper Rice Recipe with Leftover Rice
Make this quick and easy pepper rice with cooked rice, crunchy peanuts, almonds, and freshly ground black pepper. A comforting lunch-box recipe ready in minutes.
Servings 2 servings
Calories 513kcal
Ingredients
- 300 grams cooked white rice you can use any rice, grains or millets of your choice. make sure it is fluffy
- 10 grams whole black pepper
- 1 teaspoon salt
- 1.5 tablespoon ghee
Tempering Ingredients
- 1 tablespoon groundnut oil or any oil of your choice
- 1 teaspoon mustard seeds/kadugu
- 1 teaspoon urad dal/black gram dal/Uluntham paruppuu
- 1 teaspoon chana dal/gram dal/Kadalai paruppu
- 15 grams almonds crushed roughly
- 20 grams peanuts
- 2 red chilies
- ½ teaspoon hing or asafoetida
- 1 sprig curry leaf
Garnish
- handful of fresh coriander leaves
Instructions
- Keep all ingredients ready on the counter. The rice gets ready in 15 minutes.
- Heat a small tadka pan in simmer flame, take 1 teaspoon ghee, add black pepper and roast until it sizzles and starts to crack.
- Take the black pepper off the stove. Pound it to a fine powder in a mortar pestle. Keep aside until use.
Let's Make Pepper Rice
- Heat a wide pan in a medium flame, add groundnut oil. When hot, add all the tadka ingredients at the same time.
- Let the mustard seeds crackle and the peanuts and dal start to brown. Reduce the flame to simmer add hing to the tempering.
- Now add the cooked rice and mix it well with tempering. To this add freshly pounded pepper powder and salt. Mix well
- Add fresh coriander leaves to the rice, along with 1 tablespoon ghee and mix it well.
- Serve it hot with side of your choice. I served this hot pepper rice with homemade mixture and sweet potato fry.
Nutrition
Calories: 513kcal | Carbohydrates: 56g | Protein: 11g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 1172mg | Potassium: 408mg | Fiber: 6g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 85mg | Calcium: 93mg | Iron: 2mg