Indian Carrot Rice Recipes

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.

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 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 RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

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

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.