Ingredients

• 1 cup - basmati rice
• 4 - carrots
• 1 - onion
• 1 - tomato
• 3 - green chillies
• 2 tsp - ginger-garlic paste
• 1 tsp - cilantro
• salt to taste
• For tempering: 2 tsp - oil
• 2 tsp - butter
• 1 - cinnamon stick
• 4 - cloves
• 2 tsp - cashewnuts
• 2 tsp - peanuts

How to Make Carrot Tomato Rice

• Soak the rice for 30 minutes. Wash and drain.
• Cook the rice with water in the ratio 1:2 in a pan or pressure cooker (1:1.5). Let the rice cool on a wide plate.
• Chop the onion and tomato finely.
• Grate the carrot and keep aside.
• Heat oil and butter in a wide pan. Fry the cinnamon and cloves. Then add in peanuts and cashewnuts.
• Add the slit green chillies, chopped onion and ginger-garlic paste.
• Fry until the onions are translucent.
• Add the chopped tomato and cook for a minute.
• Add the grated carrots and salt. Cover and cook for 5 minutes.
• Add the cooked rice and mix.
• Garnish with cilantro. Serve with curry or raitha.