Lemon Rice with Fried Peanuts and Coconut
- Makes6 servings
- Cook Time45 minutes
- Active time plus cooling20 minutes active
- 1
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.
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.
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