Carrot Rice
Ingredients
- Rice - 5 cups, cooked with each grain separate
- Carrots - 2, peel and grate
- Curry leaves - 1 sprig (optional)
- Bay leaf -1
- Cloves - 6
- Cinnamon stick - 1"
- Cardamoms - 2
- Onions - 2 (medium sized, finely sliced)
- Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
- Coriander leaves - 4-5 tbsps, finely chopped:
- Kasoori methi - 1/2 tsp (dried fenugreek leaves)
- Coriander powder - 1 tsp
- Broken Cashew nuts - 2 tbsps
- Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
- Salt - to taste
- Oil - 1 tbsp
- Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil
Method
- Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
- In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
- Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
- Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
- Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.
Tips
- You can add 1/4 tsp garam masala powder.
- You can add either cashew nuts or peanuts.
