An empty fridge makes you an inventor! 🙂 Lunch was a solo affair and all I had in my fridge was a bag of Carrots, and this recipe was born 🙂
Serves 1
Ingredients:
1/2 Cup Rice (you could use your Rice of choice. I used Brown Rice)
1 medium sized Carrot, peeled and grated
1 Tbsp Ghee or Oil (Ghee will make the Rice more flavoursome)
1 medium sized Onion, chopped fine length wise
1- 2 Green chillies , slit
1 Tsp Ginger Garlic paste
1 Bay Leaf
2 Cloves
1 Green CardamomÂ
1 Badi Elaichi
5-6 Kadipata / Curry Leaves
Salt, to taste
3-4 Cashews (optional)
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Method:
Cook the rice separately
In a pan heat the Ghee / Oil
Add the Cloves, Cashews, Bay Leaf, Green Chillies, Cardamons and sauté for 2-3 minutes
Add the Onions and sauté till they turn transparent
Now add the Ginger-Garlic paste and sauté till it loses its rawness
Add the Grated carrot, sprinkle the Salt on it and mix well together
 Cover and cook on a low flame for 5-6 minutes, or till the Carrot is no more raw.
To this add the cooked Rice, mix well together and cover and cook for another 5-6 minutes
Garnish with chopped coriander
Serving Suggestion: With Raita and Papad.
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Carrot Rice
Author: Sirimiri - The Lifestyle Blogazine
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1
Serves 1
Ingredients
- ½ Cup Rice (you could use your Rice of choice. I used Brown Rice)
- 1 medium sized Carrot, peeled and grated
- 1 Tbsp Ghee or Oil (Ghee will make the Rice more flavoursome)
- 1 medium sized Onion, chopped fine length wise
- 1- 2 Green chillies , slit
- 1 Tsp Ginger Garlic paste
- 1 Bay Leaf
- 2 Cloves
- 1 Green Cardamom
- 1 Badi Elaichi
- 5-6 Kadipata / Curry Leaves
- Salt, to taste
- 3-4 Cashews (optional)
Instructions
- Cook the rice separately
- In a pan heat the Ghee / Oil
- Add the Cloves, Cashews, Bay Leaf, Green Chillies, Cardamons and sauté for 2-3 minutes
- Add the Onions and sauté till they turn transparent
- Now add the Ginger-Garlic paste and sauté till it loses its rawness
- Add the Grated carrot, sprinkle the Salt on it and mix well together
- Cover and cook on a low flame for 5-6 minutes, or till the Carrot is no more raw.
- To this add the cooked Rice, mix well together and cover and cook for another 5-6 minutes
- Garnish with chopped coriander
- Serving Suggestion: With Raita and Papad.
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