sanaa's recipe note book
sanaa's recipe note book

Carrot Rice
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Carrot Rice - sanaa's recipe
  1. 1 Cup = 200ml
Ingredients
  1. Basmati rice – 2 cup (soaked in water for 20 minutes)
  2. Lemon juice – 2 tsp
  3. Channa daal – 1 tsp
  4. Urad daal – ½ tsp
  5. Cardamom – 2
  6. Cloves – 2
  7. Mustard seeds – ½ tsp
  8. Curry leaves – 8 – 10 leaves
  9. Peanuts – 1 tbsp
  10. Cashew nuts – 6 – 8
  11. Carrot – 2 (grated)
  12. Green chili – 3, chopped
  13. Crushed ginger – garlic – 2 tsp
  14. Coriander powder – ¾ tsp
  15. Turmeric powder – ½ tsp
  16. Kasoori methi – 1 tsp
  17. Lemon juice – 1 tbsp
  18. Coriander leaves – 1 tsp
  19. Salt - to taste
  20. Oil – 2 tbsp
Method
  1. Boil about 5 cup water in a deep pan, add the soaked basmati rice and 2 tsp lemon juice to it and cook it for about 15 minutes, just till done. Drain the excess water from the rice and keep it aside.
  2. Heat oil in a pan over low flame, add the channa daal and urad daal to it and saute for a minute (do not burn). Add cardamom, cloves and mustard seeds to it and let it splutter, add curry leaves, peanuts and cashew nuts and and saute for a while.
  3. Add the grated carrot, chopped green chili and ginger garlic and saute for about 2 – 3 minutes over medium flame, add coriander powder, turmeric powder and salt and saute till the raw smell disappear.
  4. Add the cooked rice, kasoori methi, 1 tbsp lemon juice and coriander leaves and combine well. Remove from flame and serve hot.

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