• Overview
  • Ingredients
  • Directions
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Carrot rice is relished and enjoyed by those who like a mild spicy taste in their food.

  • Carrots: 2, grated
  • Onion: 1 1/2 chopped or sliced
  • Green chilies: 3 or 4, slit
  • Rice bran oil: 1 tbsp. or any refined oil
  • Kohinoor Basmati rice : 4 cups
  • Small Cardamom: 3 no.
  • Cinnamon stick: 1 no (2”)
  • Cloves: 2 no
  • Salt to taste
  • Cook the rice and keep aside.
  • Grate two carrots.
  • Chop the onion, slit the green chilies.
  • Heat skillets add 1 tbsp. of oil, add in the small cardamom, clove and cinnamon stick; allow it to splutter, add the onions, chilies. Simmer the fire and let it sauté for 2 min. add the salt.
  • Add the blanched grated carrots. Stir well, so that it does not get sticked to the bottom. Stir for 1 or 2 minutes. Then add the cooked rice and tossed it well and cover it for 1 minute and serve.
  • Serve with raita or butter chicken or any vegetable curry.

Not reviewed yet

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