Friday, January 17, 2014

Carrot Rice

Have you ever experienced a medley of simple ingredients creating a magic in your taste-palates?
Yes. I have. Two years back my friend had prepared this rice for a get-together and that's when this magic happened.Since then, this has become a regular recipe in my kitchen.

With fewer changes in the ingredients, you can play around with this recipe.Also if you are opting for a one pot meal or lunch-box version,this will come handy.


Basmati Rice                 1 cup
carrots                           2 ( 3 if small)
Onion                             1 ( chopped)
turmeric                          1/4 tsp
oil                                   2 tsp
Coconut milk                   1/2 cup

To roast

Coriander seeds            1 1/2 tsp
Cumin seeds                  3/4 tsp
Dry Red chillies              4
Pepper corns                  4
Grated coconut               2 tbsp
Channa dhal                    1/4 tsp

To temper

Cinnamon stick                1/2 inch
cloves                              2


Bring a pot of water to a rolling boil and immerse the carrots and turn off the heat.Let the carrots sit for 15 minutes.Then grate the carrots.

Cook the rice with coconut milk and 1 1/2 cup water , turmeric powder,1/2 tsp oil and little bit of salt.Once done, transfer it into a plate and let it cool.Then separate it into individual grains.

In a pan, dry roast the ingredients to golden brown given under to roast. Grind it to a coarse powder.

Heat the remaining oil in a heavy bottomed pan and add the ingredients given under temper.
Saute it for 30 seconds to get a nice aroma from cinnamon.Add the grated carrots and saute for 2 minutes and add the ground powder and salt.Give it a quick mix.Add the cooked rice and mix thoroughly.

Serve it hot with a raita of your choice.

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