Carrot Rice

Carrot Rice

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Serves – 3- 4 | Author: Rohini Ramanathan

Carrot Rice is a flavorful and aromatic rice that is cooked with shredded carrots and freshly ground spice. My mother taught me how to make this dish. If you have cooked rice on hand, this dish is quick and easy to make. It is suitable for both children and adults’ lunch boxes. Serve with any poriyal / sautĂ©ed vegetables, raita, or chips.

Carrots include a lot of antioxidants and beta-carotene. It is beneficial to eye health because to its high beta-carotene content. They also have several additional health advantages, including as boosting your immune system, aiding with constipation, diabetes, and strengthening bone strength.

Spice powder is prepared by roasting coriander seeds, red chillies, channa dal, urad dal, dessicated coconut.

Before we get into the details, have a peek at some of my other variety rice dishes below.

Schezwan Paneer Fried Rice

Kashmiri Pulao

Brinji Rice

Peas Pulao

Tendli Bhaat/Tindora Rice

Ingredients

Basmati Rice – 2 cups (cooked)

Shredded Carrot – 2 cups

Cilantro – 2 tbsp (finely chopped)

Salt – as needed

To Roast and Grind

Dhaniya / Coriander Seeds – 2 tbsp

Channa Dal – 2 tbsp

Urad Dal – 1 tbsp

Red Chillies – 2

Dessicated Coconut / Coconut Powder – 4 tbsp

To Temper

Oil / Ghee – 2 tbsp

Mustard Seeds – 1 tsp

Jeera / Cumin Seeds – 1/2. tsp

Green Chilli – 1 (slit lengthwise)

Urad Dal – 1 tsp

Channa Dal – 1 tsp

Method

To Roast and Grind

  1. Heat a small pan over medium heat and add the red chilies, coriander seeds, channa dal, and urad dal, roasting until golden brown. Remove from the heat and set aside to cool.
  2. In the same pan, toast the dessicated coconut. Cook till golden, taking care not to burn it.
  3. Add everything in a blender and blend to a coarse powder.

To Prepare Rice

  1. Heat the oil in a pan, then add all of the tempering ingredients one by one and roast until golden brown.
  2. Add the shredded carrots, salt, and simmer until tender. The carrots cook swiftly since they are shredded.
  3. Combine the carrots with 1 or 2 tbsp of the spice powder that we prepared.
  4. Stir in 2 cups of cooked rice until well combined.
  5. Garnish with chopped cilantro and serve with your preferred side.

Note

  1. I have used Byadgi Chilli. If you are using any other variety of red chilli you can adjust it as per your preference.
  2. You may also add in black pepper to the spice powder for added heat.
  3. The spice powder can be stored in airtight container and can be used in stir fries as well.
  4. I have used basmati rice. You can use any variety of non-sticky rice to prepare this dish.

If you have tried this recipe, leave a comment below or share it with us on our Facebook / Instagram and tag us #yumtumbhojana. We would love to see your post!

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