How to make carrot rice

 This Carrot rice is lightly spiced and delicious. Made with cooked rice, grated carrots, herbs, spices this mild dish is very easy to prepare. Have some leftover rice and carrots? Why not make this satisfying hearty carrot rice recipe which can be easily customized to the ingredients you have.

About Recipe :

In the Indian cuisine, there are many ways any one recipe is made. So it is with this carrot rice. Either you can throw in all the ingredients in a pan or even an Instant Pot to make carrot rice or make it like the way I have done.

Cooked rice is mixed with a flavorful sautéed mixture of spices, nuts and carrots. This method of making carrot rice is typically followed in the South Indian cooking.

Since this carrot rice is mildly spiced, it goes well with kids. There is a subtle sweetness coming from the carrots. The sautéed onions, cashews, and raisins add much sweet notes to the dish.

Use any method, but making any rice-based dish is easy and takes less time. This carrot rice recipe is made quickly.

How to make Carrot Rice :

Cook Rice

1. Soak ½ cup rice in a bowl in enough water for 30 minutes. Drain and then set aside.

2. Add the rice to a 2 litre pressure cooker with 0.75 to 1 cups water. 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 that takes more time to cook, I pressure cooked for 3 whistles and added 1.25 cups water.

3. When the rice is cooking, peel and grate 2 medium sized carrots. Set the grated carrots aside. Thinly slice 1 small onion and chop one green chili or half of a serrano pepper.

4. 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 grains in the cooker itself. But you can also take the rice grains on a large plate/tray and cool them.

5. In a pan heat 2 tablespoons oil. Add the thinly sliced onions.

6. Stir and sauté the onions on a low to medium heat until onions start to turn light golden.

7. When the onions begin to get light golden, add 10 to 12 cashews, kept whole or halved, 10 to 12 raisins.

8. Mix very well.

9. Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden. If you want the cashews to become golden, then sauté everything separately.

10. Remove with a slotted spoon and keep this sautéed mixture of fried onions, cashews and raisins aside.

11. In the same pan, some oil will be left. Lower the heat. Add ½ teaspoon mustard seeds, 1 small tej patta (Indian bay leaf), ½ inch cinnamon, 1 to 2 green cardamoms and 2 cloves.

12. Stir and fry until the mustard seeds crackle.

13. Then add in the chopped green chilies, 5 to 6 curry leaves and a pinch of asafetida (optional). Stir and fry for half a minute.

14. Add the grated carrots.

15. Mix thoroughly.

16. Sauté the carrots for about 3 minutes on a low to medium heat.

17. Add the steamed cooled rice and mix. The rice grains have to be cooled completely before you add them.

18. Season with salt. Again mix very well and switch off the heat.

19. Lastly add the fried onions, cashews and raisins. Also add 1 to 2 tablespoons chopped coriander leaves (cilantro).

20. Mix very well. You can also garnish the carrot rice with the fried onions, cashews and raisins instead of mixing them.

21. Serve carrot rice hot or warm.

Suggestion of serving :

I serve this carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with a side of chutney or a veggie stir fry.

The tangy sour flavors of an onion-tomato salad combine so 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).