Peanut Masala Rice Recipe – Authentic Indian Flavors & Spices

Last Updated on 2 months by Neha Deshmukh

Peanut Masala Rice Recipe – Authentic Indian Flavors & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that doesn’t take forever to make. Well, look no further! This Peanut Masala Rice is a total winner. It’s packed with incredible textures and tastes – crunchy peanuts, aromatic spices, and fluffy rice. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Peanut Masala Rice isn’t just delicious; it’s also super versatile. It’s a fantastic weeknight dinner, a great way to use up leftover rice, and it’s perfect for a simple yet impressive lunch. Plus, the combination of flavors is just… chef’s kiss. It’s a little bit nutty, a little bit spicy, and totally addictive.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 2 tbsp peanut
• 2 tbsp sesame
• 1 tsp cumin
• 0.5 tsp coriander seeds
• 0.5 tsp urad dal
• 0.5 tsp chana dal
• 2 tbsp oil
• 1 tsp mustard
• 0.5 tsp cumin
• 2 dried red chilli
• Pinch of hing (asafoetida)
• Few curry leaves
• 1 onion
• 1 capsicum (bell pepper)
• 0.5 tsp turmeric
• 1 tsp chilli powder
• 0.5 tsp garam masala
• 1 tsp salt
• 4 cup cooked rice
• 2 tbsp coriander (fresh cilantro)
• 0.5 lemon juice

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Peanuts: I prefer using raw peanuts for this recipe, as you get to control the roast and crunch.
• Sesame Seeds: These add a lovely nutty aroma and texture. Don’t skip them!
• Spice Blend: The combination of cumin, coriander, urad dal, and chana dal is a classic South Indian touch. It creates a really complex and fragrant base for the masala. You can find these dals at most Indian grocery stores.
• Hing (Asafoetida): This might seem a little unusual, but it adds a unique savory depth. Don’t worry, a little goes a long way!
• Rice: I recommend using a long-grain rice like basmati or jeera rice for the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those peanuts nice and crunchy. Dry roast them in a pan until they’re golden brown and fragrant. Be careful not to burn them!
2. Now, add the sesame seeds, cumin seeds, coriander seeds, urad dal, and chana dal to the same pan. Roast on low heat for a few minutes, until everything is aromatic. You’ll know it’s ready when you can really smell the spices.
3. Let the roasted mixture cool completely, then grind it into a fine powder. This is your homemade masala base – so good! Set it aside for now.
4. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds, cumin seeds, dried red chilies, hing, and curry leaves. Let them splutter and sizzle – that’s where the magic happens!
5. Add the sliced onions and sauté until they’re softened and translucent.
6. Next, add the chopped capsicum and sauté until it’s slightly crunchy. We don’t want it mushy!
7. Now, it’s time for the spices! Mix in the turmeric, chili powder, garam masala, and salt. Sauté for another minute or two, until the spices are fragrant.
8. Add the cooked rice and the prepared masala powder. Gently mix everything together, making sure the rice is evenly coated.
9. Cover the kadai and simmer for about 5 minutes, allowing the flavors to meld together beautifully.
10. Finally, stir in the chopped coriander and a squeeze of lemon juice. Give it one last mix, and it’s ready to serve!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Work in batches if necessary.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of chili powder to your liking.

Variations

• My friend, Priya, loves adding a handful of frozen peas to this rice. It adds a touch of sweetness and color.
• For a richer flavor, you can use ghee instead of oil.
• If you’re feeling adventurous, try adding some chopped green chilies for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using oil and not ghee.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp chili powder as per the recipe.
• Hot: Add an extra ½ tsp chili powder or a pinch of cayenne pepper.

Festival Adaptations (Suggestions for serving during specific Indian festivals)

This Peanut Masala Rice is a great addition to any festive spread! It’s particularly good during Onam or Pongal, where rice dishes are central to the celebrations.

Serving Suggestions

Serve this Peanut Masala Rice hot with a side of raita (yogurt dip) to cool things down. It also pairs well with papadums and a simple vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of rice is best for Peanut Masala Rice?

Long-grain rice like basmati or jeera rice works best. It stays fluffy and doesn’t get mushy.

Can I make the masala powder ahead of time? How should I store it?

Absolutely! You can make the masala powder a few days in advance. Store it in an airtight container in a cool, dark place.

What is ‘hing’ and can I substitute it?

Hing (asafoetida) is a resin with a pungent smell that adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a lot to the dish.

How can I adjust the crunchiness of the peanuts?

Roast the peanuts for a longer time for extra crunch, or a shorter time for a softer texture.

Is this dish suitable for meal prepping?

Yes! It reheats beautifully and is perfect for a quick and easy lunch or dinner.