Peanut Rice


For Cooking Rice

  • ▢1 cup rice
  • ▢1.75 to 2 cups water or add as required
  • ▢½ teaspoon salt or add as required

For Peanut Powder

  • ▢½ cup peanuts
  • ▢1 tablespoon chana dal (split and husked bengal gram)
  • ▢1 tablespoon urad dal (split and husked black gram)
  • ▢3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies)
  • ▢3 tablespoons desiccated coconut
  • ▢¼ teaspoon turmeric powder
  • ▢1 tablespoon white sesame seeds – optional

For Tempering Peanut Rice

  • ▢1 tablespoon sesame oil ( or oil of your choice)
  • ▢½ teaspoon mustard seeds
  • ▢8 to 10 curry leaves
  • ▢1 pinch asafoetida

Other Ingredient

  • ▢salt as required, to be added later


Cooking Rice

  • Rinse 1 cup rice couple of times in water and then soak in enough water for 20 to 30 minutes.
  • Later drain all the water and add the rice in a pressure cooker. Also add ½ teaspoon salt or add as required.
  • Add 1.75 to 2 cups water or add as required for regular white rice.
  • pressure cook the rice for 2 whistles on medium flame. When the pressure settles down on its own, remove the lid.
  • Take the rice in a large bowl or plate and let the rice grains cool down completely. If there are lumps in the rice, then break the lumps.

Making Peanut Rice

  • Heat a small pan. Keep the flame to a medium-low. Add ½ cup peanuts.
  • Stirring often begin to roast the peanuts.
  • Roast till the peanuts become crunchy and crisp. You will see some blisters and black spots on the peanuts.
  • Remove the roasted peanuts in a plate and keep aside.
  • In the same pan, then add 1 tablespoon chana dal.
  • Stirring continuously roast chana dal on a low flame till they change color and become golden. They will also become aromatic. remove and keep aside.
  • In the same pan add 1 tablespoon urad dal.
  • Stirring continuously roast urad dal on a low flame till the lentils become golden and aromatic.
  • Keeping the flame to a low, add 3 dry red chilies and 3 tablespoons desiccated coconut.
  • Mix and continue to roast stirring continuously.
  • Roast coconut till it is light golden.
  • Now switch off flame and add ¼ teaspoon turmeric powder and 1 tablespoon white sesame seeds. Sesame seeds can be skipped.
  • Mix well. Keep this mixture in the pan till it cools down.
  • Take the above spices and coconut mixture in a small grinder jar. Also add roasted chana dal.
  • Grind in small seconds to a coarse mixture. You can even use pulse option of the mixer-grinder and pulse at intervals of 3 to 4 seconds.
  • Then add the roasted peanuts.
  • Using the pulse option for some seconds, grind to a semi fine powder. Do not grind too much as then peanuts will release their oil.
  • Add the ground peanut powder to the cooked rice. add more salt as per taste and mix very well.

Making Tempering For Peanut Rice

  • Heat 1 tablespoon sesame oil in a small pan. Add ½ teaspoon mustard seeds.
  • Let them crackle.
  • When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Switch off the flame and stir.
  • Add all the tempered ingredients in the peanut rice mixture. mix again.
  • Serve peanut rice as a main course or as a side dish.
Peanut Rice

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