Carrot Rice

Carrots are a rich source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Carrot Rice

Cooking Method: Boiling, Sautéing Cuisine: Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 1 cup Basmati Rice
• 1 medium Onion
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 teaspoon Green Chilies
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 2 cup Water
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Rinse and soak the rice in water for 30 minutes. Drain and set aside.
2. Heat oil in a pan and add cumin seeds.
3. Once the cumin seeds splutter, add onion and sauté until golden brown.
4. Add ginger, garlic, and green chilies. Sauté for a minute.
5. Add grated carrots and sauté for 3-4 minutes.
6. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
7. Add the soaked and drained rice. Sauté for 2 minutes.
8. Add water and bring to a boil. Cover and cook on low heat for 15-20 minutes until the rice is cooked.
9. Fluff the rice with a fork and garnish with fresh coriander leaves.
10. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.