Carrot Rice

Serving Size : 3

Cooking Time : 10 min

Preparation Time : 20 min

Ingredients

• Carrots - 2 shredded
• Cooked Rice - 2 cup
• Onion - 1 finely chopped
• Green chilies - 4 slit
• Cashew - 1/4 cup broken
• Curry Leaves - 1 string
• Mustard - 1 tsp
• Urad dal -2 tsp
• Channa dal -2 tsp
• Turmeric - 1/2 tsp
• Oil - 3 tbsp
• Salt - to taste
• Coriander - for garnish

Method

• In a kadai add oil, once oil heats up add mustard when mustard starts to splatter Urad dal, Channa dal, Cashew cook until golden brown.
• Now add the onion, green chilies, curry leaves, and saute well until translucent.
• Now add carrot, turmeric, salt and saute well until carrot is cook.
• Now add the cooked rice and mix it well. Now check for salt if you need more salt add it now.
• Garnish with coriander leaf and serve hot with chips or appalam.

Method With Photo

• In a kadai add oil, once oil heats up add mustard when mustard starts to splatter Urad dal, Channa dal, Cashew cook until golden brown. 

 

Now add the onion, green chilies, curry leaves, and saute well until translucent.

• Now add carrot, turmeric, salt and saute well until carrot is cook.

 

• Now add the cooked rice and mix it well. Now check for salt if you need more salt add it now.

• Garnish with coriander leaf and serve hot with chips or appalam.

Note

I used regular ponni boiled rice, if you want you can use basmati rice too. 

• For basmati rice 1 cup rice 1 1/2 cup water in cooker, if you'r cooking in electric rice cooker 1 cup rice 2 1/4 cup water add 1 tsp oil to rice so it won't stick together.