Smoky Spiced Carrot Rice Recipe By Tasty Recipes

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.

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.

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the carrots until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
• Garnish with parsley.
• Enjoy!

SMOKY FRIED RICE

Steps:

• THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
• BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
• HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
• REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
• SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
• POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
• ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
• RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
• SEASON rice to taste; GARNISH with red pepper flakes if desired.
• SERVE and enjoy!

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

OVEN-ROASTED SPICED CARROTS

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

SPICY CARROTS

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

COCONUT LIME CAULIFLOWER RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the cauliflower until it reaches your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
• Add coconut milk, lime juice and lime zest, combine well and allow to cook until the liquid has evaporated.
• Garnish with cilantro.
• Enjoy!