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+ servings
A bowl of peanut rice

Peanut Rice

A spicy flavorful rice seasoned with peanut spice mix and fished off with an aromatic tempering. Great way to use up leftover rice, pack in lunch boxes and also a comfort food.
Course Main Dish, Side Dish
Cuisine Indian, Soutth Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 1
Author Usha Rao


  • Frying Pan
  • Spice grinder


Main Ingredients

  • ½ cup uncooked Rice I used basmati rice and rice cooker measuring cup
  • Peanut Spice Powder
  • Tempering

Spice Powder

  • 2 ½ tablespoon Peanuts roasted
  • 1 tablespoon Coconut Flakes or Dry Coconut Slices
  • ¾ teaspoon Sesame Seeds roasted
  • ½ teaspoon Cumin Seeds
  • 4-6 Black Peppercorns
  • 2 Dry Red Chilies
  • ½– ¾ teaspoon Salt adjust to taste


  • 1 ½-2 tablespoon Oil
  • 5- 8 Curry Leaves
  • ¼ teaspoon Mustard Seeds
  • teaspoon Cumin Seeds opt.
  • 1-2 Garlic Cloves crushed or 1 – 1 ½ teaspoon crushed garlic
  • teaspoon Turmeric Powder


Cook Rice

  • Cook rice with 1 cup of water. Let the rice cool.

Spice Powder

  • You can make the spice powder ahead of time or when the rice is cooking.
  • Dry roast 2 tablespoon peanuts and sesame seeds separately, and keep aside.
  • Roast together red chilies, cumin and peppercorns until lightly toasted.
  • Turn off the heat and add coconut flakes. Coconut flakes roast very fast so add them after turning off the heat.
  • Cool and grind to a coarse powder. If storing for few days, add salt as well.
  • When rice is cool, mix the rice with peanut powder, salt (if not added to peanut powder) and mix. Add ½ tablespoon of roasted peanuts.


  • Heat oil in a pan.
  • Add curry leaves, mustard and cumin seeds. When seeds splutter, add garlic and fry for few seconds. Add turmeric and turn off heat.
  • Pour the tempering over rice and mix well. OR add rice to the tempering pan and toss the rice in the hot pan for few seconds.
  • Serve as is or with some raita. I made some yogurt rice and served peanut rice as is. Some peanut rice and yogurt rice was a complete meal.


  • Spices – In the recipe I used peppercorn but you can substitute peppercorns with chili powder and/or green chilies. If using chili powder, mix it with rice and if using green chilies, add it when tempering. These three spices give different flavor to rice depending on the spice used. Or you can skip all three and just add one more dry chili to the spice powder. Depending on your mood and taste, pick the spice of your choice.
  • Rice – I used freshly cooked rice but this recipe works great with leftover rice.
  • Serving Size - If this is the only item on the menu, double the recipe unless quantity of rice mentioned above is sufficient for you.