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Lemon Rice with Fried Peanuts and Coconut
Inspired by South Indian lemon rice, this dish transforms basic basmati with crunch and nutty richness by toasting peanuts and aromatics in ghee. Frying the peanuts makes them rich and crunchy. Toasting spices, ginger and chilies in the ghee left behind deepens their flavors and fragrances, while also creating an infused fat, or tarka, that flavors the rice. Coconut isn’t a common addition in lemon rice, but we love the buttery sweetness it adds. Serve with grilled or roasted chicken or seafood.
6
Servings
Tip
Don’t substitute butter for the ghee; butter is not as heat tolerant. If you don’t have ghee, or would like to make this rice vegan, neutral oil is a better alternative. Also, be sure to rinse and drain the rice to remove impurities and excess starch for a lighter, fluffier texture.
45 minutes
20 minutes active
Ingredients
-
2
tablespoons ghee or neutral oil
-
½
cup roasted peanuts
Directions
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01In a medium saucepan over medium, melt the ghee. Add the peanuts and cook, stirring, until beginning to brown, about 2 minutes. Off heat, use a slotted spoon to transfer the nuts to a small bowl, leaving the ghee in the pan. Return the pan to medium, then add the ginger, cumin, mustard seeds, turmeric, chilies and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 1 minute.
Reviews
May 30, 2025
yum
Another great recipe from MAY-jUNE issue! This is easy to make and delicious. Don't leave out the peanuts.
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