Lemon Rice with Fried Peanuts and Coconut

Ingredients

• 2 cup basmati rice (Rinsed and drained well)
• 3 tbsp ghee (Do not substitute butter; neutral oil may be used for a vegan version)
• 1 cup raw peanuts (Fried until golden and crunchy)
• 0.5 cup unsweetened shredded coconut (Preferably finely shredded)
• 1 tsp black mustard seeds
• 1 tbsp urad dal (Split, skinned black gram)
• 1 tbsp chana dal (Split chickpeas)
• 1 tbsp fresh ginger (Finely grated or minced)
• 2 green chilies (Thinly sliced; adjust to taste)
• 12 fresh curry leaves
• 0.5 tsp ground turmeric
• 0.25 cup fresh lemon juice (Add to taste after the rice has cooled slightly)
• kosher salt (To taste; include enough to season the cooking water and finished rice)
• 3 cup water (For cooking the rice; adjust according to the rice package if needed)

Steps

1. 1

   Rinse the basmati rice under cool running water until the water runs mostly clear. Drain thoroughly so excess water does not dilute the cooking liquid.

2. 2

   Combine the rinsed rice, water, and a generous pinch of salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3

   While the rice cooks, heat the ghee in a large skillet or Dutch oven over medium heat. Add the peanuts and fry, stirring frequently, until golden brown and crisp, about 3 to 5 minutes.

4. 4

   Using a slotted spoon, transfer the fried peanuts to a plate lined with paper towels. Leave the infused ghee in the skillet.

5. 5

   Add the mustard seeds, urad dal, and chana dal to the hot ghee. Cook, stirring, until the seeds begin to pop and the dals turn lightly golden, about 1 to 2 minutes.

6. 6

   Add the ginger, sliced green chilies, and curry leaves. Fry carefully until fragrant and the curry leaves are crisp, about 30 seconds.

7. 7

   Add the turmeric and shredded coconut. Cook, stirring constantly, until the coconut is lightly toasted and the mixture smells nutty, about 1 to 2 minutes. Do not let the coconut burn.

8. 8

   Fluff the cooked rice gently with a fork and add it to the skillet. Toss carefully to coat the grains with the seasoned ghee without mashing the rice.

9. 9

   Remove the skillet from the heat. Add the lemon juice and toss again. Taste and season with additional salt or lemon juice as needed.

10. 10

    Fold in the fried peanuts just before serving so they remain crunchy. Serve warm or at room temperature alongside grilled or roasted chicken or seafood.

Notes

The available page excerpt did not expose the author's ingredient list or detailed method, so quantities and steps are reconstructed estimates. Do not substitute butter for ghee because it is less heat tolerant; use neutral oil for a vegan version. Rinsing and draining the rice helps produce lighter, fluffier grains.

Nutrition per serving

• side dish
• vegetarian
• vegan option
• gluten-free
• South Indian-inspired
• rice
• stovetop
• make-ahead friendly