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Cuisine Magazine Recipes

Carrot Rice

Posted on : 18-02-2016

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Main Ingredients:

carrot
rice

Ingredients

Rice - 5 cups, cooked with each grain separate
Carrots - 2, peel and grate
Curry leaves - 1 sprig (optional)
Bay leaf -1
Cloves - 6
Cinnamon stick - 1"
Cardamoms - 2
Onions - 2 (medium sized, finely sliced)
Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
Coriander leaves - 4-5 tbsps, finely chopped:
Kasoori methi - 1/2 tsp (dried fenugreek leaves)
Coriander powder - 1 tsp
Broken Cashew nuts - 2 tbsps
Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
Salt - to taste
Oil - 1 tbsp
Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method

Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.

In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.

Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.

Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.

Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

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