Tuesday, June 17, 2014


Rice-1 cup
Carrot- 3 thinly grated
Onion-1 big
Green chillies-4
Ginger garlic paste-1/2 tsp
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Oil-2 tbsp
Salt-to taste
Water- 2 cups
Coriander leaves

For Tempering:
Cinnamon-1 inch
Bay leaves-1-2
Saunf-1/2 tsp

1.Soak rice in water for sometime.
2.In a pressure cooker, add oil and add all items under tempering one by one.
3.Let the aroma come out from it.
4.Now add onion,green chillies and ginger garlic paste and saute until it turns golden brown.
5.Add grated carrot,turmeric powder and chilli powder and saute until raw smell goes off.
6.Add coriander leaves.
7.Now add water and salt and let it boil.
8.Add rice and cook for 3 whistles.
9.Hot carrot rice is ready to serve.

1.Even left over rice can be used.
2.For this,from 2nd- 6th step is the same procedure and then add the cooked rice and saute well.Close the lid and leave for sometime.
3.Ginger garlic paste is optional.

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