Carrot rice

Carrot rice is lightly spiced and delicious rice recipe and can be made quickly. It also goes well as tiffin box lunch.

Ingredients:

(1 CUP = 250 ML)

For cooking rice:

½ cup regular or basmati rice or 3 cups cooked rice

¾ to 1 cups water for pressure cooking

1/8 teaspoon salt or add as required

Other ingredients:

½ cup or 2 medium carrots or 100 grams carrots

thinly sliced 

1 small tej patta (Indian bay leaf)

½ inch cinnamon

1 to 2 green cardamoms

2 cloves

1 green chili - chopped

1 teaspoon red chilli powder

1 pinch asafoetida (hing) - optional

1.5 tablespoon oil

1 tablespoon ghee

salt and sugar as required

Method:

Cooking rice:

Soak 1/2 cup rice in a bowl in enough water for 30 minutes. Drain and then keep 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 to the pressure cooker along with 0.75 to 1 cups water and 1/8 tsp salt (optional). Pressure cook for 2 whistles. 

You can also cook the rice in a pot or pan adding some more water. 

Then drain the water once the rice is cooked. Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.

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 and allow it cool completely. I cooled the rice in the cooker itself. But you can also take the rice in a large plate or thali and cool it.

Preparing garnish for carrot rice:

In a pan heat 1.5 tbsp oil. Add 1 small tej patta, 1/2 inch cinnamon, 1 to 2 green cardamoms and 2 cloves.

Now, add the thinly sliced carrots.

Stir and saute the carrots on a low to medium flame till carrots start to turn light golden. Add a pinch of salt for cooking the carrots quickly.

When the carrots begin to get light golden, add sugar and red chilli powder. Stir very well.

Now add the chopped green chilies and a pinch of asafoetida (optional).

Add the steamed rice and stir. Mix very well and switch off the flame.

Lastly, add the ghee.

Mix very well.Cover with a lid for some times.

Serve carrot rice with a side dish and salad.