Carrot Rice
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- 1 Cup = 200ml
Ingredients
- Basmati rice – 2 cup (soaked in water for 20 minutes)
- Lemon juice – 2 tsp
- Channa daal – 1 tsp
- Urad daal – ½ tsp
- Cardamom – 2
- Cloves – 2
- Mustard seeds – ½ tsp
- Curry leaves – 8 – 10 leaves
- Peanuts – 1 tbsp
- Cashew nuts – 6 – 8
- Carrot – 2 (grated)
- Green chili – 3, chopped
- Crushed ginger – garlic – 2 tsp
- Coriander powder – ¾ tsp
- Turmeric powder – ½ tsp
- Kasoori methi – 1 tsp
- Lemon juice – 1 tbsp
- Coriander leaves – 1 tsp
- Salt - to taste
- Oil – 2 tbsp
Method
- 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.
- 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.
- 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.
- 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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