Chicken Rice Baby Carrots Recipe Taste of Home
Carrot rice is a delicious, healthy and flavor-packed repast made with basmati rice, fresh carrots, spices and herbs. Brand this easy ane pot dish for a quick meal and serve it with papad, Yogurt or Raita of your selection. Carrot rice is a staple in my home and is pretty much made every week. It is kids' friendly and my whole family unit loves it. This carrot rice also goes well in an office and school lunch box.
Carrot Rice
Carrot rice is simply cooked rice mixed with a tempered and spiced stir fried carrot mixture. Though this can be made to a one pot rice pilaf like this vegetable pulao, I prefer the stir fry method as it imparts unique flavors to the dish without overcooking the carrots and herbs. This is something similar to the fried rice only here we don't actually stir fry the rice and no sauce is used.
However if you wish to make this a one pot dish like a pilaf using your pressure level cooker, then but follow my second method that I mentioned in the postal service below. The steps are same in both the methods merely in a different sequence. This makes a huge difference as I said the carrots are not overcooked at all. So the sweet flavor and the crunchy texture of carrots is retained.
I accept used Indian Garam masala to spice upward the carrot rice. Feel free to use curry powder, pav bhaji masala, vangi bath or bisi bele bath masala. I have tried this recipe with all of these.
For a spicier version, add light-green chilies to the tempering and utilise more chilli pulverization as required. To add more protein to your meal, you can simply whisk three eggs in a bowl and pour it to the stir fried carrots after they are partially washed. Cook until the eggs are soft cooked.
For more Rice recipes, do check
Corn pulao
Fried rice
Veg pulao
Dal khichdi
Beetroot pulao
How To Make Carrot Rice (Method 1)
Gear up Rice
one. Rinse i cup rice well a few times and cook it al dente. Exercise not make the rice mushy. If cooking in a pot pour 2 cups water and add the rinsed & drained rice. Comprehend and melt on a low heat until fully cooked.
2. If cooking in a pressure cooker directly, pressure level cook for 1 whistle. Use the same corporeality of water as y'all would cook it regularly. Rice has to be grainy and not mushy here. Cool this completely.
Make Carrot Rice
3. Estrus 1 tablespoon oil or butter in a pan. If using cashews, fry them until gilt and remove to a plate. Add the whole spices:
- i modest bay leaf or i sprig curry leaves
- ½ teaspoon cumin seeds
- 2 green cardamoms (optional)
- 1 inch cinnamon (optional)
- ii cloves (optional)
four. When the spices splutter, add ane small chopped or sliced onion. Saute until they turn lightly golden or brown.
5. Next add 1 teaspoon ginger garlic paste or 2 fine chopped garlic cloves. Saute until the garlic smells good for about 60 seconds.
vi. Add one cup finely chopped carrots or grated carrots. Saute for a while. Optionally you can as well add one-half cup frozen dark-green peas or sweetness corn. If using corn from the cob they need to be boiled showtime until tender and and then apply here. If using frozen corn or peas, just rinse them and employ.
7. Sprinkle little table salt every bit required and cook on a low flame until slightly tender.
Add spice powders
8. And so add
- ¼ to ½ teaspoon red chili pulverisation (reduce for kids)
- ¾ teaspoon garam masala
- 2 tablespoons mint leaves or coriander leaves (finely chopped). Mix everything well and saute for a minute.
ix. Comprehend the pan and melt on a low flame for 1 to 2 minutes. This helps the veggies to absorb the flavors well. The mixture is slightly moist now, this prevents the rice from becoming dry even when stored in lunch box for few hours.
10. Switch off the stove. Add together cooked and cooled rice, sprinkle table salt & i tablespoon lemon juice. I as well use little extra virgin olive oil at this stage.
11. Mix everything well. Taste test and add together more common salt or lemon juice as needed. Add fried cashews if using.
Carrot rice tin as well be served with a simple raita or a bowl of patently curd. For the luncheon box, I pack with a simple vegetable stir fry. This time it was the baby corn capsicum stir fry.
How to make carrot rice in cooker (Method ii)
This method works skilful with only chopped carrots. You can also use peas and corn. Rinse and soak rice for 20 mins. Follow the aforementioned Instructions for tempering till you lot saute the carrots for 1 to 2 mins.
Add 1 and a ¾ cups water (ane¼ loving cup water for instant pot). Conform table salt as needed. Add together soaked and drained rice to the boiling water. Cook until rice is fully done.
If cooking in pressure level cooker, cook on a medium heat until you hear 1 whistle. If cooking in an instant pot, pressure cook for v mins. When the pressure releases, open the hat .Carrot rice is ready, sprinkle some chopped coriander leaves and squeeze lemon juice.
Related Recipes
Recipe Card
- one loving cup basmati rice (raw or any rice of your pick)
- 1 tablespoon oil or ghee
Spices
- 1 modest bay leaf or a sprig curry leaves
- ½ teaspoon cumin seeds
- ii green cardamoms or ½ tsp mustard (optional)
- 1 inch cinnamon piece (optional)
other ingredients
- one small onion (sliced)
- 1 teaspoon ginger garlic paste or 2 chopped garlic or ½ inch chopped ginger
- 2 medium carrots grated (or 1 cup chopped finely)
- 2 tablespoons coriander leaves or mint leaves chopped
- ¾ to one teaspoon garam masala or back-scratch powder as needed
- ¼ to ½ teaspoon ruby chili powder or paprika (optional)
- 12 cashews or roasted peanuts (optional)
- ½ teaspoon table salt (arrange to taste)
- one tablespoon lemon juice (arrange to taste)
Preparation
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Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients listing. Afterwards 20 mins bleed the rice and set bated.
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Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low oestrus until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also melt in an instant pot for half-dozen mins with i¼ cups h2o.
How to brand Carrot Rice
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Heat a pan with oil and add cumin, cardamoms, cinnamon and bay foliage.
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When they begin to splutter, add onions and saute until transparent or gilt.
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Saute ginger garlic paste till the raw olfactory property goes away. Add carrots and saute for one to two minutes. Sprinkle table salt and melt till carrot is slightly tender.
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Add spice powders – chili pulverisation, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili pulverisation to go away.
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Embrace and cook on a low heat for 1 to 2 mins.
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Add cooked and cooled rice and sprinkle very little common salt.
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Mix everything well and squeeze in some lemon if y'all like. Gustatory modality examination and add more common salt if needed.
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Garnish carrot rice with toasted cashews. Serve with a Raita.
Culling quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-pace photo instructions and tips above the recipe carte du jour.
Nutrition Facts
Carrot Rice Recipe
Corporeality Per Serving
Calories 464 Calories from Fat 72
% Daily Value*
Fat 8g 12%
Sodium 50mg ii%
Potassium 404mg 12%
Carbohydrates 88g 29%
Cobweb 5g 21%
Carbohydrate 5g half dozen%
Protein 8g 16%
Vitamin A 10190IU 204%
Vitamin C 8.1mg x%
Calcium 84mg 8%
Fe ane.5mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
Source: https://www.indianhealthyrecipes.com/carrot-rice-recipe/
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