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.
Carrot Rice
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.
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.
thanks a lot, shailendra. glad to read your feedback and review on carrot rice. thanks for the rating too. most welcome.
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.
thank you winnie. with raita or curd this carrot rice tastes good. i am glad that you liked the recipe. thanks again.
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.
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.
I tried this recipe.It was delicious.Thank you so much.
Welcome Beena
I made this rice.It was delicious.
Thank you so much for the recipe.
Welcome Beena.
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!
thanks limia for sharing your feedback on carrot rice recipe. do try the other recipes as well.
Hi D. Amit
U know what, you rock
Superb recipe
Thanks…!!!??
thanks a lot 🙂
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!
thankyou binnie 🙂
I made it for my 5 yr old kid and it turned out delicious and she and myself loved the flavour..it is easy to make also..thanks for the simple recipe Dassana..
thank a lot smitha. glad to read that your daughter liked the recipe. welcome and happy cooking.
Any good side dish tO go with this carrot rice… Please suggest
jillu, you can try potato fry or mushroom stir fry.
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.
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.
Thanks amit.
I too see the difference when sugar is added. Also the Rosa taste was too good. That’s y I wanted to ask.
Thanks again.
Tomorrow s lunch box menu is missi roti 🙂
welcome pooja. what is rosa? enjoy missi roti tomorrow 🙂
Sorry typo error. Its dosa 🙂
ok pooja thanks.
Yummm! Tried this today and it was a hit with the family. Thank you so much.
welcome aditi
Carrot recipie superb ga undi thanq thanq very much
welcome sarada
Thanks for the feedback Keerthi.
Hey dassana today I hv tried ur masala Poori along with Poori aloo masala nd believe it,the dishes came really well..
thanks vatsala for your positive feedback.
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 ! ! !
thanks again hemanth for sharing your positive feedback. glad to know that you liked the recipe. more rice recipes are on the way.
Carrot rice 10/10..
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
thanks shalini for the positive review. i do plan to add some easy eggless cake recipes.
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.
welcome lata. glad to know this. its better to use whole wheat flour. as its a healthy option. thanks for sharing positive feedback on recipes.
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 🙂
thanks vidya
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.