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.

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.

Rice lovers all over, rejoice!

This is the ultimate rice recipe that has become a new favorite rice recipe. (Page 86 of the cookbook)

The aromas and flavors exported me to a sunny Sunday lunch at a exotic house in India. The spices and seasonings bring everyone running to the table.

top view peanut rice in a bowl. It's surrounded by curry leaves, indian pickles, naan and sambhar
This is an authentic South Indian peanut rice that is amazingly easy to make

Tips for making this rice

  • Priya mentions this in her recipe to remove the spices to a bowl from the hot pan after you roasted them. 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. If you can’t find it, come by my place! I have several curry plants and happy to give them to you. 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 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.
  • 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. The peanut seasoning flavors the light flavors of the basmati. Here is how I cook basmati rice
  • If you are avoiding rice, try it with cauliflower rice. I cooked it in the instant pot and it makes life so much easier.
front view of peanut rice in a copper bowl. The peanut rice is arranged in a dome shape
Never eat plain basmati rice again! This peanut rice is a party for your taste buds

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 stove top 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.

top and very closeup view of the cooked rice and has cilantro garnish
This is a very versatile vegan rice dish. Serve it with almost any Indian curry recipe.

What to serve with peanut rice?

No Indian food is complete without a side of some kind of 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 pepper
top view of all the dry ingredients needed to make the rice inside a stainless steel pan
These are the only ingredients you need to flavor your basmati rice.
  • Roast for 3 minutes and transfer to a plate or bowl until cooled down (about 15 minutes)
top view of roasted peanuts, dried red chili pepper, black sesame seeds, chana dal and urad dal in a stainless steel pan
  • 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
Top view of a kadai with oil and mustard seed
  • Add the peanut powder
top view of peanut powder in a stainless steel pan
  • Add the cooked rice, 2 tsp salt and 1/4 cup chopped fresh cilantro
top view of a pan with basmati rice, cilantro and peanut powder
  • Mix well and serve
Top view of cooked peanut rice in a stainless steel pan with a wooden spoon in it
Everything is made in one pan, making this a very easy clean-up recipe.

Want to try other rice recipes? Try spinach rice, Mexican fried rice or pineapple rice!

Some more vegan Indian recipes

Saffron Rice

Aromatic and colorful saffron rice is a fun twist on the traditional side dish.

Roasted Chickpeas

Chickpeas roasted in the oven and flavored with spices like amchur powder and garam masala. This is such an easy vegan protein snack.

Sweet Potato Curry

The sweetness of the sweet potato is offset by lightly infused Indian spices, giving you the perfect vegan main course meal.

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Top and closeup view of peanut rice in a copper bowl

Peanut Rice

Rini
How to make an aromatic South Indian style peanut rice. Made with lentils and seasonings with basmati rice
Go Ahead, Rate it now!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 514 kcal

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

** *** CALORIES INFORMATION IS APPROXIMATE.  CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
TIPS
  • 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

Calories: 514kcal
Keyword how to cook peanut rice, indian vegan rice recipes, peanut seasoning
Tried this recipe?Let us know how it was!

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.

Top view of the cookbook on a colorful paper with a long curry leaf stem and peanut rice bowl on the side
This is your go-to cookbook for all things vegan and Indian food

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