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.

carrot rice recipe, carrot rice

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.

rice for carrot rice recipe

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.

rice for carrot rice recipe

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.

grated carrots for carrot rice recipe

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.

cooked rice for carrot rice recipe

preparing garnish for carrot rice

5. in a pan heat 1.5 tbsp oil. add the thinly sliced onions.

onions for carrot rice recipe

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.

onions for carrot rice recipe

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

cashews for carrot rice recipe

8. stir very well.

cashews for carrot rice recipe

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.

raisins for carrot rice recipe

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

raisins for carrot rice recipe

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.

spices for carrot rice recipe

12. stir and saute till the mustard crackles.

spices for carrot rice recipe

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.

curry leaves for carrot rice recipe

14. add the grated carrots.

grated carrots for carrot rice recipe

15. stir very well.

grated carrots for making carrot rice recipe

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

sauteing carrots for carrot rice recipe

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

rice for carrot rice recipe

18. season with salt. again mix very well and switch off the flame.

salt for carrot rice recipe

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

cashews for carrot rice recipe

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

mix carrot rice recipe

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

carrot rice recipe, carrot rice
more rice recipes

Carrot Rice

4.91 from 11 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:south indian
Calories: 365kcal
Servings (change the number to scale):2
carrot rice recipe
carrot rice is lightly spiced and delicious rice recipe and can be made quickly. it also goes well as tiffin box lunch.
(1 CUP = 250 ML)

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 for carrot rice

  • 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 carrot rice

  • 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 carrot rice with the fried onions, cashews and raisins.
  • serve carrot rice with a side raita or salad.

NOTES

  • the recipe can be doubled or tripled.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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44 comments/reviews

  1. Wow Mam it was so easy and was very very tasty. I’ve never tried this rice, made it for the first time and was perfect. All my family members praised me. Thank you so much for this awesome recipe.5 stars

  2. Tried this recipe yesterday and OMG…It was just WOW!!!.I am not too fond of rice,but here I was left asking for more.With curds it was just too yummmm.My family loved it.A fantastic recipe.5 stars

  3. Hi Mam,
    Today morning i made this recipe.it tastes very nice.my 6 year old son liked it very much.instead of oil I added ghee and oil half half.I have one doubt your veg recipes of India app works in offline also or not.if it works offline also then its easy to me.like some apps are working in offline also.5 stars

    • thanks gayathri for this feedback on carrot rice recipe. ghee can be easily used. the app does not work in offline mode as the pics will not get downloaded from the server.

  4. This has become a regular dish at our home now. My husband loves to have carrot rice with chicken curry. The pictorial explanation makes it so easy to follow. Great collection of recipes, can’t wait to try the other recipes!

  5. Hi Amit,
    I tried this recipe of your’s and it was amaze!!Its great for tiffin. Nice place you have here. You have done a great job!

  6. Hi amit

    Just finished making this rice. Its a hit. I prefer making one pot meal for lunch and these rice variety of urs is so very helpful.

    My husband usually asks me not to try any new recipes but whn i say i am trying ur recipes ,he asks me to make ..

    Also i tried set dosa.. in tht u have mentioned to add sugar while fermentation. Whts the reason. Can we add it to our regular dosa/idli batter.

    Thanks for the great recipes.5 stars

    • thank you pooja. convey my thanks to your hubby too. god bless both of you 🙂

      addition of sugar helps in the fermentation. what i have observed is that when sugar is added, the batter ferments well, then when it is not added. but only add in cold seasons. avoid adding in summers as the batter can get fermented too much. yes you can add sugar to the regular idli dosa batter.

  7. Hey dassana today I hv tried ur masala Poori along with Poori aloo masala nd believe it,the dishes came really well..5 stars

  8. I was curious how a carrot mixed rice would taste, but as always with all your dishes, this recipe did not fail to amaze all who had it. The simplicity brought out the wonderful taste and it was a treat to see the colour and flavour come out as it did. Deliciousness at its very best ! ! !5 stars

  9. Hv been trying your recipes for quite a few months.. All turn out really nice.. Tried this carrot rice today and it was fabulous.. Really very nice..your recipes are so easy n simple to follow.. Explained so nicely with detailed pictures.. Would really like to see a few eggless cakes in microwave.. Some easy and quick recipes..
    Thankyou

  10. Hi dassana,
    I’m taking this opportunity to thank you for all your recipes ,they are easy to follow and i’ve tried quite a few.
    You’ve also inspired me to bake with whole wheat flour and now i can do some guilt free baking, my family not being very comfortable with refined flour.
    Hope to try this carrot rice too. Thanks once again.

  11. Wow! I hope to try this out soon. All your recipes are simply amazing 🙂 I have bookmarked many and hope to try them out soon 🙂

  12. Thank you for making Indian cooking easy (even for a non-Indian woman trying to make her Indian husband happy). Is it possible to put a note when a particular dish is freezable? It can be helpful for those very busy days 🙂

    • welcome laurence. i don’t put this note because food should always be consumed fresh. as per ayurveda freshly cooked food has maximum prana (life force) and is best for the body. secondly, once we freeze the food, the taste changes. however in few post i have mention if the prep work can be done overnight.