Carrot rice

Imagine if you have a vegetable that gives good shining to skin by preventing pre mature aging, good for eyes,reduces chlosterol and as well anti cancer, who will ignore that. Yes One such vegetable with versatile benefits is Carrot.I normally do salad and carrot juice once or twice in a month. I havent tried Carrot rice till I found this recipe from the cooking book lend from nearby library. Its a truly colourful & delicious rice with bit tangy from lemon and  mild aroma of spices. I did this recipe for for my lunch today and would like to share it for everyone to try. Lets go for colourful carrot rice.

Ingredients :

Rice - 1 cup
Carrot - 1 large
Onion - 2 Medium (finely sliced)
Green chilli - 2
Ginger - 2 tsp (Grated)
Cumin seeds - 1/4 tsp
Saunf - 1/4 tsp
Cinnamon stick - 1 small stick
Cloves -2
Bay leaf  -1
Curry leaves - 1 spring
Turmeric powder - 1/4 tsp
Corriander leaves -1/4 tsp (Finely chopped)
Kasthuri Methi (Dried fenugreek leaves) - 1/4 tsp
Cashew nuts -3 to 4 (Optional, fried in ghee)
Salt to taste
Oil - 2 tbsp

Method :

Soak rice for 10-20 mins before cooking. Pressure cook for 3 whistles and keep it aside. (You can choose either basmathi or normal rice. Make sure rice is cooked soft and grainy. Dont make it as gooey)

In a pan, add oil followed by adding cumin seeds and saunf. I prefer to add cumin seeds for good digestion. Dont add too much of cumin seeds and saunf, as it will spoil the taste. Now add bay leaves, cinnamon stick and cloves. Allow it to splutter. (You can subsitute with 1/2 tsp of Garam masala).Now add grated ginger, green chilli and curry leaves. Saute it for a while. Add finely sliced onion and a pinch of salt. Saute it till onion cook soft & turns transculent. Now add turmeric powder, Kasthuri methi and saute it gently for 2-3 mins. Finally add grated carrot and saute it till the raw smell goes. You no need to overcook it. Carrot if its half cooked should be good for healthy. Add salt to taste and mix it well.

Reduce the heat in the flame. Now add the cooked rice, fried cashews and mix it gently without breaking the rice. Mix it in a low flame and let it set for 2-3 mins. Switch off the flame. Add lemon juice and garnish with corriander leaves. 

Serve hot with papad or raitha of your choice. I had it with cucumber raitha. 


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