Carrot rice
Time to cook
10 minutes
Difficulty
Easy
Serves
2
A simple and delicious rice dish where cooked rice is mixed with grated carrots and seasoned with spices.
Ingredients
Cooked Basmati Rice
3 cup
Raw Carrots
1 cup
Onion Raw
0.5 cup
Raw Green Peas
0.5 cup
Picador Chillies
2 chilli
Ginger Garlic Paste
1 tbsp
Coriander Leaves
2 tbsp
Curry Leaves
5 leaf
Unsalted Roasted Cashewnuts
4 cashews
Asafoetida
1 pinch
Cold Pressed Olive Oil
2 tbsp
Salt
1 pinch
Cloves, Ground
2 clove
Cardamom
1 pod
Cinnamon
0.5 inch
Black Mustard Seeds
0.5 tsp
Cumin Seeds
0.5 tsp
Turmeric Ground
0.5 tsp
Red Chilli Powder
0.5 tsp
Garam Masala
0.5 tsp
Sambar Masala
1 tsp
Step-by-step instructions to cook
Prep
Pel and slice onion and carrot.
Rinse, soak and cook basmati rice in enough water.
Cooking
Heat oil/ghee in a kadai. Add whole spices, and saute for a few seconds or till aromatic.
Then add mustard seeds and cumin seeds. Let them splutter.
Add green chilies, curry leaves, and hing (asafetida). Saute for a few seconds.
Next, add onions, and ginger garlic paste. Saute till the onions are light brown.
Then add green peas and grated carrot. Cook for 2 minutes.
And then, add turmeric, red chili powder, garam masala, sambar powder, and salt. Cook for another minute.
Add cooked basmati rice, mix everything well, and turn off the gas.
Garnish it with coriander leaves & roasted cashews.
Nutrition information
(per serving)
Carbs
19.6
Proteins
3.3
Fats
4.2
Fiber
1.9
128
kcal
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