Jharkhandi-style Spicy Peanut Rice (Nasi Pecel Jharkhandi)

Ingredients

In this Jharkhandi adaptation of Nasi Pecel, we incorporate the flavors and ingredients commonly found in Jharkhandi cuisine. The original Indonesian dish is typically served with a peanut sauce made with Indonesian spices and served over rice. In the Jharkhandi version, we infuse the rice with peanuts and enhance the peanut sauce with Jharkhandi spices, giving it a unique and distinct flavor profile. We alse have the original recipe for Nasi pecel, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (200g) peanuts, roasted and ground 1 cup (200g) peanuts, roasted and ground
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
2. 2.
   In a large pot, heat some oil and sauté the chopped onions until golden brown.
3. 3.
   Add the minced garlic, green chilies, and chopped tomatoes. Cook until the tomatoes are soft and mushy.
4. 4.
   Add the ground peanuts, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes.
5. 5.
   Add the soaked and drained rice to the pot and mix gently to coat the rice with the peanut mixture.
6. 6.
   Pour 4 cups (950ml) of water into the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until the rice is tender and cooked through.
7. 7.
   Once the rice is cooked, fluff it with a fork and garnish with fresh coriander leaves.
8. 8.
   Serve the Jharkhandi Nasi Pecel hot and enjoy!

Treat your ingredients with care...

• Peanuts — Make sure to roast the peanuts until they are golden brown before grinding them. This will enhance their flavor and give the dish a nutty aroma.

Tips & Tricks

• For an extra kick of spiciness, add a few drops of hot sauce or chili paste to the peanut sauce.
• You can add some vegetables like blanched spinach or steamed broccoli to the dish for added nutrition and color.
• If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether.
• To make the dish more filling, serve it with a side of boiled eggs or grilled tofu.
• Leftover Jharkhandi Nasi Pecel can be refrigerated and enjoyed the next day. Simply reheat it in a microwave or on the stovetop with a little water to prevent it from drying out.

Serving advice

Serve the Jharkhandi Nasi Pecel as a main course, accompanied by a fresh salad or pickles. It can also be enjoyed with a side of papadums or crispy fried onions for added crunch.

Presentation advice

To enhance the presentation, garnish the Jharkhandi Nasi Pecel with a sprinkle of roasted peanuts and a few fresh coriander leaves. Serve it in a traditional Jharkhandi-style thali or on a decorative plate to showcase the vibrant colors of the dish.