Carrot Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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Ingredients

  • Rice - 2 cups, soaked for 2 hours
  • Clove - 4-5
  • Bay leaf - 3-4
  • Cinnamon - 1 stick
  • Pepper corn - 4-5
  • Masala elaichi - 1, crushed
  • Ghee - 4 tbsp
  • Jeera - 1 tsp
  • Small green chilli - 2, finely chopped
  • Garlic paste - 1tbsp
  • Ginger paste - 1 tbsp
  • Carrot - 2 cups, grated length-wise but thick
  • Tomato - 2, medium sized and finely chopped
  • Onion - 1, small-sized and chopped
  • Coriander leaves - a few
  • Lemon juice - a little
  • Salt to taste

How to Make Carrot Rice

  • Heat ghee in a kadhai. Add the spices and jeera and roast until brown.
  • Add the green chillies, garlic paste and ginger paste.
  • Add the chopped onion and tomatoes.
  • Fry well, until the tomatoes are tender.
  • Add the rice and salt to this tadka.
  • Add the carrots and mix well.
  • Add water to the rice and cook.
  • Garnish with coriander and sprinkle a little lemon juice before serving.

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