Meena's Taste Mantra

Carrot Rice - a mildly spiced Indian Pilaf with the vibrant Carrot!

Carrot Rice has been the way Amma managed to make me eat my carrots while I was in school. Back then I used to not relish carrot but for Gajar Ka Halwa. That's when Amma whipped up this Carrot Rice recipe. This is a delight and be it right from the pan or as Lunch Box option, tastes divine.

This recipe is very easy to make. Appa loves this rice and whenever Amma makes it she also makes Aayiram Curry to go along with it.

INGREDIENTS

1/2 cup Basmati Rice

1 cup Water

To taste Salt

2 medium Gajar | Carrots, peeled and grated

1 tblsp Oil

1/2 tsp Rai | Mustard Seeds

A pinch Hing | Asafoetida Powder

A small Tej Patta | Bay Leaf

2 Lavang | Clove

1/2" Dal Chini | Cinnamon

2 Green Elaichi | Cardamom

2 Green Chillies, finely chopped

1 sprig Kadhi Patta | Curry Leaves

For Garnish

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 small Onion, finely sliced

8 to 10 Kaju | Cashewnuts

10 to 12 Golden Kismis | Raisins

METHOD

Soak Basmati Rice for half an hour. Drain the water from the soaked basmati rice and keep that water aside.
In a broad vessel with a lid, add water and when this comes to a boil, add salt and ghee. Mix well.
Add soaked rice and stir well. When the water begins to boil, reduce flame to low.
Check occasionally and stir gently so that the basmati rice strands do not break. Once basmati rice is cooked 3/4th, switch off the gas.
Cover the vessel with a lid and secure with clips and drain the starch.
Spread the drained cooked rice on a flat plate and gently fluff up the rice with a fork. Keep aside.
In a pan heat oil and stir and saute onion on medium flame. Add a pinch of salt so that the onions caramelize beautifully.
At the stage when onions begin to turn golden in colour, add cashews and saute till cashews become golden in colour. Whatever oil remains in the pan after sauteing onions, cashews and kismis, is sufficient.
Add raisins and saute till raisins puff up.
Gently remove caramelized onions, cashews and rasisns to a plate. Keep aside.
In the same pan add rai, tej patta, dal chini, elaichi and lavang. Keep flame on low and saute till the tempering items crackle.
Add green chillies, curry leaves and hing. Saute for few seconds.
Add grated carrot and stir well. Saute for 3 minutes on low flame.
Add steamed basmati rice, salt and toss. Ensure the rice gets mixed well with sauteed carrots.
Switch off the gas.
Mix chopped dhania and half of the caramelized onions, cashews and raisins with Carrot Rice.
Transfer to a serving bowl and garnish with remaining caramelized onions, cashews and raisins.
Serve hot along with any Raita.

We enjoyed Carrot Rice with Aayiram Curry.

We have used:

1. Indiagate Classic Basmati Rice

2. Tata Salt Lite

3. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.