Wednesday, January 4, 2017

Carrot Rice

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.

Ingredients

  1. Grated Carrots - 2 cups
  2. Cumin seeds - 1 tablespoon 
  3. Onions - 2
  4. Green chillies - 4/5
  5. Ginger Garlic paste - 1 table spoon
  6. Cashews - 1/2 cup
  7. Ghee (Clarified Butter) - 2 table spoons
  8. Garam masala - 1 tea spoon
  9. Butter - 150 gms
  10. Basmati rice - 2 cups
  11. Bay leaves - 3 or 4
  12. Turmeric
Method

  1. Pressure cook the basmati rice (1:2 water and 1 whistle) and let it cool.
  2. Heat a wok / kadai and melt the ghee and butter until they liquefy.
  3. Shallow fry the bay leaves, and cashews for a few minutes until the cashews turn golden 
  4. Add the green chillies, cumin, onions, turmeric, garam masala and ginger garlic paste and saute for a few minutes until the onions turn translucent.
  5. Add salt to taste. 
  6. Add the grated carrots and quickly toss it around for about a minute.
  7. 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.

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Chetty