Kitchen Flavor Fiesta

Carrot Rice Recipe

Carrot Rice Recipe

Carrot Rice Recipe

Carrot Rice is a quick, healthy, and flavorful dish packed with the goodness of fresh carrots and mild spices. Perfect for busy weekdays or lunchbox meals, this recipe is simple yet satisfying. Serve it with raita, curd, or a side curry for a complete meal.

Ingredients

  • Basmati rice: 1½ cup
  • Water for rinsing
  • Oil: 1 tbsp
  • Cashew nuts: 1 tbsp
  • Urad dal: ½ tbsp
  • Mustard seeds: 1 tsp
  • Curry leaves: 12-15 pcs
  • Dry red chilli: 2 pcs
  • Onion sliced: 2 pcs
  • Salt: a pinch
  • Garlic chopped: 1 tbsp
  • Green peas: ½ cup
  • Carrot diced: 1 cup
  • Turmeric powder: ¼ tsp
  • Red chilli powder: ½ tsp
  • Jeera powder: ½ tsp
  • Garam masala: ½ tsp
  • Soaked basmati rice: 1½ cup
  • Water: 2½ cup
  • Salt: to taste
  • Sugar: ½ tsp

Method

  1. Prepare the Ingredients: Soak basmati rice in water for about 20 minutes. Drain and set aside.
  2. Heat Oil and Add Cashews: Heat oil in a large pan. Add cashew nuts and fry them until golden brown. Keep them in the pan.
  3. Temper Spices: Add urad dal, mustard seeds, and curry leaves to the pan with the cashews. Allow the mustard seeds to splutter and the curry leaves to crisp up. Add dry red chilies and stir briefly.
  4. Cook Onions and Garlic: Add sliced onions with a pinch of salt. Sauté until they turn soft and light golden. Then add chopped garlic and cook until the raw aroma disappears.
  5. Add Vegetables: Stir in green peas and diced carrots. Cook for 2-3 minutes until the vegetables begin to soften slightly.
  6. Add Spices: Sprinkle turmeric powder, red chili powder, jeera powder, and garam masala. Mix well to coat the vegetables and cook for a minute on low heat.
  7. Mix Rice and Water: Add the soaked and drained basmati rice to the pan. Gently mix the rice with the vegetables, spices, and cashews. Pour in 2½ cups of water.
  8. Season: Add salt to taste and a pinch of sugar. Stir gently to combine.
  9. Cook the Rice: Bring the mixture to a boil. Reduce heat to low, cover and cook for 10-12 minutes, or until water is absorbed and rice is tender.
  10. Rest and Fluff: Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff the rice gently with a fork to separate the grains.
  11. Serve: Serve the carrot rice hot with raita, pickle, or papad.