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

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