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Lemon Rice with Fried Peanuts and Coconut

Lemon Rice with Fried Peanuts and Coconut

By Rose HattabaughApril 18, 2025

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons ghee or neutral oil

  • ½

    cup roasted peanuts

  • 1

    tablespoon minced fresh ginger

  • 1½

    teaspoons cumin seeds

  • 1

    teaspoon brown or yellow mustard seeds

  • ½

    teaspoon ground turmeric

  • 2

    dried árbol chilies or ¼ teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1

    cup basmati rice, rinsed and drained

  • ¼

    cup shredded unsweetened coconut

  • 1

    teaspoon grated lemon zest, plus 3 tablespoons lemon juice

  • ¼

    cup chopped fresh cilantro

Step 1

In 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.

Step 2

Add the rice and coconut; cook, stirring, until the mixture begins to crackle, about 30 seconds. Add 1¾ cups water and 1 teaspoon salt. Bring to a simmer over medium-high, stirring occasionally, then cover, reduce to medium-low and cook, without stirring, until the rice has absorbed the water, about 15 minutes.

Step 3

Remove from the heat and let stand, covered, for 10 minutes. Add half of the peanuts and the lemon zest and juice, then fluff with a fork. If desired, remove and discard the árbol chilies, if used. Transfer to a serving dish and sprinkle with the remaining peanuts and the cilantro.