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Thursday, April 14, 2016

Carrot Rice

  • 1 cup rice (uncooked)
  • 1 tbsp oil
  • mustard seeds
  • cumin seeds
  • urad dal
  • 1 small bay leaf
  • 2 green cardamoms
  • 1 medium onion
  • 1 tsp ginger garlic paste
  • 2 carrots grated or 1 cup chopped finely
  • handful of coriander leaves 
  • ¾ tsp garam masala 
  • ¼ to ½ tsp red chili powder (optional)
  • cashews as needed 
  • salt as needed

  1. Wash and soak rice for about 20 minutes. Cook it grainy and set aside. 
  2. Heat and pan with oil and fry all the dry spices until they crackle.
  3.  Add onions and saute until transparent or golden.
  4. Saute ginger garlic paste till the raw smell vanishes.
  5. Add carrots and saute for one to two minutes.
  6. Sprinkle salt and mix. Cook till carrots  are cooked. Add spice powders- chili powder, garam masala powder add coriander leaves.
  7. Stir and saute for a minute for the raw smell of chili powder to go off.Cover and cook on a low heat.Add cooked and cooled rice and sprinkle some salt.
  8. Mix everything well. Serve hot.

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