Indian Carrot Rice Food

INDIAN CARROT RICE

Steps:

• Cook the basmati rice, according to package directions.
• While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
• Add onion and jalapenos. Cook until onion is golden.
• Add tumeric, chili powder and salt. Cook 1 minute.
• Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
• Add lemon juice, stir and then fold in peas and rice.
• Serve with cilantro leaves sprinkled on top.

CARROT RICE RECIPE

Steps:

• Soak rice in a bowl in enough water for 30 minutes. Drain and then set aside.
• You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
• Add the rice in a 2 litre pressure cooker along with 0.75 to 1 cups water and salt (optional). Pressure cook for 2 whistles.
• Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
• You can also cook the rice in a pot or pan adding 3 to 3.5 cups water. Then drain the water once the rice grains are cooked.
• When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
• When the pressure settles down on its own, open the lid of the cooker.
• Gently fluff the rice grains and allow them to cool completely. I cooled the rice in the cooker itself. But you can also take the rice grains in a large plate or tray to cool them.
• In a pan heat the oil and add the thinly sliced onions.
• Stir and saute the onions on a low to medium heat until onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
• When the onions begin to get light golden, add the cashews and raisins. Mix very well.
• Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden.
• Remove the onions, cashews and raisins with a slotted spoon and keep aside.
• In the same pan, some oil will be left. Lower the heat. Now add mustard seeds, tej patta, cinnamon, cardamoms and cloves.
• Stir and sauté until the mustard crackles.
• Now add the chopped green chilies, curry leaves and a pinch of asafetida (optional).
• Stir and saute for half a minute. Add the grated carrots. Mix very well.
• Saute the carrots for about 3 minutes on a low to medium heat. Depending on the size of gratings, the sautéing can take less or more time.
• Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
• Lastly add the fried onions, cashews and raisins. Also add chopped coriander leaves.
• Mix very well. You can also garnish carrot rice with the fried onions, cashews and raisins while serving.
• Serve carrot rice with a side raita or salad.
• Serve carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with some chutney or a veggie stir fry.
• The tangy sour flavors of an onion-tomato salad combine nicely with the mild, sweet flavors of this carrot rice.
• In fact a tangy tomato salad or even a mayo salad will pair greatly. If you do not have any veggies, simply serve carrot rice with a simple plain curd (yogurt).
• Though you mostly won't have any leftovers, but in case if you do have, then refrigerate and consume within a day. Do not keep for a longer time in the fridge. Rice is best had when freshly made.

CARROT CURRY

Steps:

• Heat oil in a pot. Add mustard seeds and cumin seeds.
• When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.
• Add ginger, garlic and green chilies. Saute for a minute until aromatic.
• Next stir in the tomatoes and cook until they breakdown and soften.
• Then stir in the spice powders - red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.
• Add carrots and peas. Saute for 2 mins.
• Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.
• Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.
• Taste test and add more salt if needed. Serve carrot curry with rice or roti.

CARROT RICE RECIPE

Steps:

• Heat 1 tbsp of oil/ghee in a kadai. Add whole spices ,mustard and cumin seeds.
• Once the mustard seeds start spluttering add green chillies ,curry leaves and hing(asafetida).Saute for few seconds.
• Next add onions, minced ginger and garlic.Saute till onions are light brown in color.Then add green peas, grated carrot and cook for 2-3 minutes.
• And then add turmeric, red chilli powder, garam masala, sambar powder and salt. Cook for another minute.
• Add cooked rice, mix it well and turn off the gas.
• Garnish it with coriander leaves & serve hot with raita.

CARROT BIRYANI

Steps:

• Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
• Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it's nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

INDIAN RICE AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.