Chile Peanut Rice

This recipe from Bon Appetit and Priya Singh is kind of a fancier version of the Yotam Ottolenghi side rice on this site.

3 c day-old leftover cooked basmati rice (from ~1 c dry rice)
Juice of 1 lime
1 t salt
1/2 c ghee, divided
1 T mustard seeds, yellow or black
10 fresh curry leaves
1 c roasted, unsalted peanuts
1 med onion, sliced thin
2 small Indian green chiles or serrano chiles, scored open (no need to stem)
2 T chopped cilantro leaves/stems, optional (as is everything, when it comes right down to it)

Squeeze the juice from the lime into the rice. Salt to taste; gently toss.
Heat 1/4 c ghee in a shallow medium pan over medium heat. You want the ghee to be hot and shimmery enough that a mustard seed will start popping and dancing within seconds; wait for that, and then add the mustard seeds. As soon as they are all dancing and popping remove the pan from heat, and add the curry leaves. Be careful! There may be a lot of sputtering and flying fat! Make sure the curry leaves get all coated with ghee. The leaves should crisp up.

Return the pan to medium-low heat and add the peanuts. Cook, stirring, until the peanuts are fragrant and a medium shade of brown (5-8 minutes). Pour peanut mixture over rice mixture; toss gently.

Heat remaining 1/4 c ghee in same pan over medium. Once ghee is hot, add onions and chiles, spreading in an even layer, and cook, stirring occasionally, until onion is lightly caramelized. (I went quite a bit further than the recommended 5-7 minutes). Stir onion mix into rice. Taste and adjust seasoning with salt and lime juice, if you like. Garnish with cilantro if you like.