carrot rice

Carrot rice recipe with step by step photos. Carrot rice is lightly spiced and delicious rice recipe made with rice, grated carrots, herbs and spices.

Making any rice-based dish is easy and takes less time. This is One of those rice recipes that can be made quickly. it also goes well as tiffin box lunch. Usually when I make a vegetable-based rice dish, most of the times I pair it with raita.

Since this carrot rice is mildly spiced, it goes well with kids. There is a subtle sweetness coming from the carrots. I have also sauteed onions, cashews and raisins which add to the sweet element in the recipe.

Serve carrot rice with onion tomato raita or salad. Plain curd (yogurt) will also go well.

How to make carrot rice

1. Soak ½ cup rice in a bowl in enough water for 30 minutes. Drain and then keep aside. You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.

2. Add the rice to the pressure cooker along with 0.75 to 1 cups water. Pressure cook for 2 whistles. You can also cook the rice in a pot or pan adding some more water. Then drain the water once the rice is cooked. Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.

3. When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also thinly slice 1 small onion and chop one green chili.

4. When the pressure settles down on its own, open the lid of the cooker. Gently fluff the rice and allow it cool completely. I cooled the rice in the cooker itself. But you can also take the rice on a large plate or thali and cool it.

Preparing garnish for carrot rice

5. In a pan heat 1.5 tbsp oil. Add the thinly sliced onions.

6. Stir and saute the onions on a low to medium flame till onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.

7. When the onions begin to get light golden, add 10 to 12 cashews, kept whole or halved, 10 to 12 raisins.

8. Stir very well.

9. Saute till the raisins become plump. By the time the raisins become plump, the onions will also get golden. If you want the cashews to become golden, then saute everything separately.

10. Remove with a slotted spoon and keep this sauteed mixture of fried onions, cashews and raisins aside.

Making carrot rice

11. In the same pan, some oil will be left. Lower the flame. Add ½ tsp mustard seeds, 1 small tej patta (Indian bay leaf), ½ inch cinnamon, 1 to 2 green cardamoms and 2 cloves.

12. Stir and saute till the mustard crackles.

13. Now add the chopped green chilies, 5 to 6 curry leaves and a pinch of asafoetida (optional). stir and saute for half a minute.

14. add the grated carrots.

15. Stir very well.

16. Saute the carrots for about 3 minutes on a low to medium flame.

17. Add the steamed rice and stir. The rice has to be cooled completely before you add it.

18. Season with salt. Again mix very well and switch off the flame.

19. Lastly add the fried onions, cashews and raisins. Also add 1 to 2 tbsp chopped coriander leaves (cilantro leaves).

20. Mix very well. You can also garnish the carrot rice with the fried onions, cashews and raisins instead of mixing them.

21. Serve carrot rice with side raita or salad. Plain curd (yogurt) will also go well.

More rice recipes

• Methi rice – rice with fenugreek leaves
• Lemon rice – South Indian style
• Capsicum rice – easy one pot.
• Pudina rice – mint rice
• Biryani– Hyderabadi veg dum biryani.

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Save

Carrot Rice

4.93 from 13 votes

By Dassana Amit

Carrot rice is lightly spiced and delicious rice recipe and can be made quickly. It also goes well as tiffin box lunch.

Save Pin Print

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

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Cuisine South Indian

Course: Main Course

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Servings 2

Units

Ingredients

for cooking rice

• ▢ ½ cup regular or basmati rice or 3 cups cooked rice
• ▢ ¾ to 1 cups water for pressure cooking
• ▢ 1/8 teaspoon salt or add as required

other ingredients

• ▢ ½ cup grated carrots or 2 medium carrots grated or 100 grams carrots
• ▢ ½ teaspoon mustard seeds
• ▢ 1 small tej patta (indian bay leaf)
• ▢ ½ inch cinnamon
• ▢ 1 to 2 green cardamoms
• ▢ 2 cloves
• ▢ 1 green chili - chopped
• ▢ 5 to 6 curry leaves
• ▢ 1 pinch asafoetida (hing) - optional
• ▢ 1.5 tablespoon oil
• ▢ salt as required

for garnishing

• ▢ 1 small onion, thinly sliced or ¼ cup tightly packed sliced onions
• ▢ 10 to 12 cashews - kept whole or halved
• ▢ 10 to 12 raisins
• ▢ 1 to 2 tablespoon chopped coriander leaves

  (cilantro leaves)

Instructions

cooking rice

• Soak 1/2 cup rice in a bowl in enough water for 30 minutes. Drain and then keep aside. 
• You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
• Add the rice to the pressure cooker along with 0.75 to 1 cups water and 1/8 tsp salt (optional). Pressure cook for 2 whistles. 
• You can also cook the rice in a pot or pan adding some more water. 
• Then drain the water once the rice is cooked. Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
• When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
• When the pressure settles down on its own, open the lid of the cooker.
• Gently fluff the rice and allow it cool completely. I cooled the rice in the cooker itself. But you can also take the rice in a large plate or thali and cool it.

preparing garnish for carrot rice

• In a pan heat 1.5 tbsp oil. Add the thinly sliced onions.
• Stir and saute the onions on a low to medium flame till onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
• When the onions begin to get light golden, add 10 to 12 cashews, kept whole or halved, 10 to 12 raisins. Stir very well.
• Saute till the raisins become plump. By the time the raisins become plump, the onions will also get golden.
• Remove the onions, cashews and raisins with a slotted spoon and keep aside.

making carrot rice

• In the same pan, some oil will be left. Lower the flame. Now add 1/2 tsp mustard seeds, 1 small tej patta, 1/2 inch cinnamon, 1 to 2 green cardamoms and 2 cloves.
• Stir and saute till the mustard crackles.
• Now add the chopped green chilies, 5 to 6 curry leaves and a pinch of asafoetida (optional).
• Stir and saute for half a minute. Add the grated carrots. Stir very well.
• Saute the carrots for about 3 minutes on a low to medium flame. Depending on the size of gratings, the sauteing can take less or more time.
• Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
• Lastly add the fried onions, cashews and raisins. Also add 1 to 2 tbsp chopped coriander leaves.
• Mix very well. You can also garnish it with the fried onions, cashews and raisins.
• Serve carrot rice with a side raita or salad.

Notes

• The recipe can be doubled or tripled.

Nutrition Info Approximate values

Calories: 365kcalCarbohydrates: 53gProtein: 6gFat: 14gSaturated Fat: 1gSodium: 266mgPotassium: 329mgFiber: 4gSugar: 7gVitamin A: 8540IUVitamin C: 107.2mgCalcium: 50mgIron: 1.2mg

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