Carrot rice recipe | carrot pulao recipe
Vegan and gluten-free, carrot rice recipe is a simple, easy, quick and delicious pilaf recipe made with very regular and basic ingredients.
Ingredients
1 cup = 200 ml
- 2 tbsp Oil
- 1 bay leaf
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 2 cloves
- 1/4 tsp fennel seeds
- 2 green cardamoms
- 1 black cardamom
- 1 star anise
- 7-8 cashews
- 1 tbsp ginger grated
- 1 green chilli chopped
- 1 onion chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1.5 cup Grated carrots from about 3 carrots
- 3 cup rice cooked
- Salt to taste
- 1 tbsp coriander leaves/cilantro
Instructions
- Put oil in a pan and place on low heat.
- Add bay leaf, cumin seeds, cinnamon, cloves, fennel seeds, green cardamoms, black cardamom, star anise, cashews and ginger. Saute till ginger turns slightly brown.
- Add green chilli & onion and saute till onion turns pink and translucent.
- Now add turmeric, red chilli, coriander powder and garam masala. Mix.
- Add grated carrots and mix well.
- Cover the pan with a lid and let carrots simmer for about 10 minutes on low heat.
- After the said time, add cooked rice, salt and coriander leaves. Mix very well without breaking the rice.
- Put on lid on and let rice simmer for a minute or until rice turns warm enough to eat.
- Carrot rice is ready.
- Enjoy.