Ingredients for Carrot spicy rice 🥕🍚
- 1 cup cooked basmati rice 🍚 and cool completely
- 1/2 cup finely chopped carrots 🥕, grated carrots or think cut juliennes of carrots 🥕
- 2-3 thinly sliced onions 🧅
- 3 tbsp fresh/ frozen peas 🫛
- 1 tbsp ginger garlic paste 🫚🧄
- 2-3 green chillies finely chopped
- 2 tbsp coriander leaves 🌿 finely chopped
- 1 sprig curry leaves ☘️
- Roasted cashew nuts or peanuts
- 1 pinch asafoetida
- 2 tbsp oil/ ghee
- Salt to taste 🧂
- 2 cloves
- 1-2 small green cardamons
- 1 cinnamon sticks
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp paprika powder 🌶️
- 1/2 tsp garam masala powder
- 1 tsp pav bhaji masala
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
Cooking Instructions for making Carrot spicy rice 🥕🍚
Heat oil/ghee in a wok, add whole spices (cloves, cinnamon sticks, small green cardamons), saute till aromatic, add mustard seeds, cumin seeds let them splutter, add finely chopped green chillies, curry leaves ☘️ saute for a few secs, add asafoetida saute for another few secs, add thinly sliced onions 🧅 cook till pinkish in colour.
Add ginger garlic paste 🫚🧄and cook for 1 min, add finely chopped, grated carrots or think cut juliennes of carrots 🥕, fresh / frozen peas 🫛 cook for 2-3 mins, add paprika powder 🌶️, garam masala powder, coriander powder, pav bhaji masala and turmeric powder and mix well, add 3-4 tbsp water 💦 and cook till oil comes out.
If using peanuts, add peanuts 🥜 in the masala and cook for 2 mins, if more water is needed add 2-3 tbsp, cook till peanuts are soft 🥜, finally add cooked basmati rice 🍚 mix everything together and serve hot with indian ‘ratia’. Garnish with finely chopped coriander leaves 🌿
Note: if using cashew nuts, roasted cashew nuts and use for garnish, omit peanuts 🥜
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