Carrot Rice Recipe

Quick and easy south Indian style carrot rice recipe that tastes tangy and spicy.

Prep Time10 mins

Cook Time15 mins

Course: lunch recipe

Cuisine: Indian

Keyword: Carrot rice recipe

Servings: 3 People

In a kadai or a pan add 5 tsp oil and warm it up.
Next, add 1/2 tsp mustard seeds and wait for it to splutter.
Once the mustard seeds starts to splutter, add 1/2 tsp urad dal, 1 bay leaf, 2 red chilli, and some curry leaves. Saute for a few seconds.
Next, add finely chopped shallots and saute until translucent. Once done, add 1/2 tsp ginger garlic paste and cook the raw smell goes away.
Next step is to add the masalas. Add 1/2 tsp turmeric powder, 3/4 tsp salt, and 1 tsp red chilli powder to it and mix it all well. Cover and cook all the masalas until oil separates.
To add the tangy taste to the rice add 1/8 cup extracted tamarind juice(You can skip this step if you don’t like this flavor)
Cover and cook n medium flame for a few seconds. You will see the oil floating around the corner of the kadai once the juice is completely cooked.
Next, add 1 1/2 cup chopped carrot to the mixture. Cook the carrot until it softens.
Once the carrot is cooked, add 3 cups of boiled basmati rice(cook 1 cup of basmati rice to get 3 cups of cooked basmati rice).Mix the rice well to the mixture.
Finally add some chopped coriander leaves and roasted cashews and give it a mix. And to add more spice to the rice sprinkle 1/2 tsp grounded black pepper and serve hot.