Carrot Rice Recipe | Lunch Box Recipes

We all love variety rice I am sure mostly of you raising hand in yes. Carrot Rice is one such easy and tasty variety rice recipe which require minimal ingredients and it's easy to prepare plus taste delicious even if it's cold and that's makes this good lunch box recipe or even great choice for potluck, picnic etc. We can also call it a one pot meal but personally I consider one pot meal those recipe in which I finish all the cooking in one-go like the recipe we make in cooker but the argument is not on the name you can call or consider whatever you might like.

Carrot rice was never a lunch box recipe during our school days if at all rice it will be mostly lemon rice, tomato rice, pongal, peas pulao, veg pulav or tehri etc with a raita some fryums so in those days I didn't knew there is any thing call carrot rice exists, this recipe is from my sister and she learned from her friend.

Carrot rice has hints of sweet due to carrot, its tangy from lemon and spicy with the masala we used; making it delicious and colorful. Over the time I have improvised the recipe and that's the version I am sharing with you all today, I add little of garam masala powder and also in whole form of cinnamon & cloves you can skip it if you wish, try not to add more of garam masala like adding bay leaf, star anise etc it makes the rice strong with spices flavors I have tried all that and decided it's better if we stick with mild spices than over doing it.

Pair it up with a raita for a comfort and satisfying meal, to add more nutrition serve with broccoli raita it's also adds good color combination making it appealing for kids and all or pair it up with some simple stir fry like potato, plantain, beans or broccoli etc.

CARROT RICE RECIPE

Author: Priti | Category: Main Course | Cuisine: South Indian
Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins
Serves: 2-3

Ingredients:
Basmati Rice - 1 Cup
Carrot - 2 Large
Onion - 1 Medium
Oil - 1 tbsp
Ghee - 1 tbsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cashewnuts - 8-10 (I didn't use)
Cloves - 2
Cinnamon - 1 inch piece
Curry Leaves - Few
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Lemon Juice - 1 tbsp
Salt - To Taste
Water - 2 Cups

Method:
1. Soak washed basmati rice for 10 minutes and cook with 2 cups of water in pressure cooker or rice cooker or open pan. Use less water if your basmati rice take needs less than water like 1.5 cups. Once cooked spread rice in a plate and allow to cool.
2. Slice onion, peel and grate carrots.
3. In a pan or wok heat oil add mustard, cumin seeds, cloves, cinnamon, curry leaves and allow to splutter. Add onion, ginger-garlic paste, cashews and saute until onion becomes soft.

4. Add grated carrot, mix and cook for 2-3 minutes or until carrot becomes soft.

5. Add salt, red chilli, turmeric and garam masala powder and mix well to combine everything. Add cooked rice and stir gently to mix carrot masala with rice but take care not to break rice.

6. Cook for 2 minutes with gentle stir intervals, add lemon juice mix well and off flame.

Garnish with coriander leaves and serve with raita of your rice.

Notes

Replace garam masala with sambar powder if you wish.
We can few other vegetables like peas, finely chopped beans, capsicum etc.
We can replace carrot with beetroot and make it as beetroot rice, here is another version of beetroot rice.
You can use any variety of rice it doesn't have to be basmati only.

Other Variety Rice Recipes you can check

Have a nice day.