Peanut rice is an aromatic and easy South Indian-style rice recipe that is very easy to make. It’s made with roasted peanuts, lentils, and seasonings with basmati rice. Impress your guests with this exotic rice dish.
Rice lovers all over, rejoice!
This is the ultimate rice recipe that has become a new favorite.
The aromas and flavors exported me to a sunny Sunday lunch at an exotic house in India. The spices and seasonings bring everyone running to the table.
Tips for making this rice
- Curry leaves are essential to this recipe. Most Indian grocery stores will carry them in the store. You may have to ask for them at the cashier. Check out MIgardener’s video on how to grow them.
- PLEASE, do not use curry powder in this recipe! It’s not blended with any of the spices needed in this recipe. Using curry powder will completely alter the flavors of this rice.
- Channa dal and urad dal are a staple in Indian cooking. You will easily find them in abundance at your local Indian grocery store. Stores like Patel Brothers even have an online ordering option. Then, there is always Amazon.
- You can roast and blend the dals separately if your food processor is not strong enough. I love using a coffee grinder to blend the dals.
- I used raw, unsalted peanuts without skin. They are the perfect texture for this recipe.
- This recipe can be cooked in a (Affiliate Link) traditional kadai or use a stainless steel pan if you don’t have it.
- Basmati rice is the best rice to use in this recipe. Here is how I cook basmati rice. Or, go with the cauliflower rice option.
Storing cooked rice
Just in case you have any leftovers, the rice is easy to store. Transfer to a glass container with a lid.
Sprinkle a little oil (about 1/2 tsp) on top and shut the lid.
Refrigerate and use it up within a week. Heat it using the stovetop method when you are ready to serve.
You can freeze this rice in a glass container and use it up within 3 months. I like using freezer-to-oven safe containers like this one (Affiliate Link) from Amazon. Heat it inside the oven and do not thaw.
P/s: we didn’t have any leftover peanut rice!!! It was that good.
What to serve with peanut rice?
- Curries like palak makhani, cabbage curry, corn on the cob
- Vegetable sides like Kachumber, Bombay potatoes, tandoori tofu, bhindi fry
- Drinks like salted lassi or watermelon lassi
Last week, I served this peanut rice with vegan tikka masala, which was beyond delicious. It’s the perfect hearty dinner for a busy weeknight.
No Indian food is complete without a side of some bread. Roti, paratha, or a naan recipe without yogurt are easy to serve with this peanut rice.
How to make peanut rice
- In a kadai add 1 tsp of oil, 1/2 cup of peanuts, 2 Tbsp channa dal, 1 Tbsp urad dal, 1 Tbsp black sesame seeds, 1 tsp cumin seeds, 8 curry leaves, and 6 dried chile peppers. If your peppers are too dry, Grow Hot Peppers shows you how to rehydrate dried peppers.
- Roast for 3 minutes and transfer to a plate or bowl until cooled down (about 15 minutes)
- Transfer to a food processor and blend until it’s a powder
- In the same kadai, add 3 tsp of oil and heat for 30 seconds. Add the mustard seeds and let it crackle
- Add the peanut powder
- Add the cooked rice, 2 tsp salt and 1/4 cup chopped fresh cilantro
- Mix well and serve
Want to try other rice recipes? Try spinach rice, Mexican fried rice or pineapple rice!
Some more vegan Indian recipes
Aromatic and colorful saffron rice is a fun twist on the traditional side dish.
Chickpeas roasted in the oven and flavored with spices like amchur powder and garam masala. This is such an easy vegan protein snack.
The sweetness of the sweet potato is offset by lightly infused Indian spices, giving you the perfect vegan main course meal.
DISCLAIMER: This is a cookbook review of “The Essential Vegan Cookbook” written by Priya Laxminarayan of Cookilicious. I was sent an advance copy of the book, but not compensated monetarily. Review is not required and all opinions are my own.
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Peanut Rice
Equipment
Ingredients
- 4 tsp oil divided into 1-3 and I used avocado oil
- ½ cup peanuts raw, unsalted, skin removed
- 2 Tbsp chana dal
- 1 Tbsp urad dal
- 1 tsp black sesame seeds white seeds will work too
- 1 tsp cumin seeds
- 8 leaves curry leaves
- 6 pieces dried red chili peppers
- 1 tsp mustard seeds
- 2 cup cooked basmati rice about 1 and 1/4 cup uncooked
- 2 tsp salt I used pink salt
- ¼ cup fresh cilantro finely chopped
Instructions
- In a kadai add 1 tsp of oil, peanuts, chana dal, urad dal, black sesame seeds, cumin seeds, curry leaves and dried chile pepper
- Roast for 3 minutes and transfer to a plate or bowl until cooled down (about 15 minutes)
- Transfer to a food processor and blend until it’s a powder
- In the same kadai, add 3 tsp of oil and heat for 30 seconds. Add the mustard seeds and let it crackle
- Add the peanut powder
- Add the cooked basmati rice, salt and cilantro
- Mix well and serve
Notes
- Remove the spices from the hot pan after you roasted them. Put them in a bowl and this will make sure that they don’t burn
- Curry leaves are essential to this recipe. Most Indian grocery stores will carry them in the store. You may have to ask for them at the cashier.
- PLEASE, do not use curry powder in this recipe! It’s not blended with any of the spices needed in this recipe. Using curry powder will completely alter the flavors of this rice.
- Channa dal and urad dal are a staple in Indian cooking. You will easily find them in abundance at your local Indian grocery store. Stores like Patel Brothers have online ordering option. Then, there is always Amazon.
- You can roast and blend the dals separately if your food processor is not strong enough. I love using coffee grinder to blend the dals. Just make sure it has cooled completely before blending it.
- I used raw, unsalted peanuts without skin. They are the perfect texture for this recipe.
Nutrition
About the cookbook and author
Priya is one of the most talented and creative food bloggers. She has a very unique eye for design and cooking.
When I got her book, I immediately flipped through it to see all the beautiful images. It didn’t disappoint because every image was like eye candy.
Then, I read through the recipes and was amazed by her style. She uses methods that are passed down for generations and adds her own flare to it. Her cooking method reminded me of my grandmother and how she would teach me to cook.
I spent a long time reading through all the dal (lentils) recipes which is now my favorite section from her book. You know I am going to try them all!
Besides recipes, there is a huge knowledgebase section where you will find techniques, substitutions and stocking tips for your kitchen/pantry,
Whether you are new to Indian vegan cooking or you are a pro, this cookbook is a must have in your collection. It’s available via Amazon and bookstores every where.
