Happy New Year folks!! Hope you all had a good start to 2017. Mine surely did with a few tasty experiments at home. The first post for this year is a childhood favourite of mine - Carrot Rice. This is my mom's recipe with a bit of twist here and there. This is one of those rice dishes that doesn't taste too bad when gone cold - having packed it many times for lunch at school. This is a fairly simple and easy to cook as well. Hope you will try this. Do let me know how it turned out.
- Grated Carrots - 2 cups
- Cumin seeds - 1 tablespoon
- Onions - 2
- Green chillies - 4/5
- Ginger Garlic paste - 1 table spoon
- Cashews - 1/2 cup
- Ghee (Clarified Butter) - 2 table spoons
- Garam masala - 1 tea spoon
- Butter - 150 gms
- Basmati rice - 2 cups
- Bay leaves - 3 or 4
- Turmeric
Method
- Pressure cook the basmati rice (1:2 water and 1 whistle) and let it cool.
- Heat a wok / kadai and melt the ghee and butter until they liquefy.
- Shallow fry the bay leaves, and cashews for a few minutes until the cashews turn golden
- Add the green chillies, cumin, onions, turmeric, garam masala and ginger garlic paste and saute for a few minutes until the onions turn translucent.
- Add salt to taste.
- Add the grated carrots and quickly toss it around for about a minute.
- Add the basmati rice and mix it thoroughly making sure the rice is all separated and not lumpy.
Carrot Rice Ready!!
Happy Cooking!!
C
p.s.: Please remember to share the post if you like it.
