Indian Carrot Rice

Bright, aromatic, and packed with vibrant flavors, Indian Carrot Rice is a quick and wholesome one-pot meal that effortlessly combines the natural sweetness of grated carrots with the earthy warmth of Indian spices. Fluffy basmati rice serves as the perfect canvas for a medley of fragrant ingredients like cumin seeds, mustard seeds, curry leaves, and garam masala, elevated by the subtle heat of green chilies. This dish is not just visually appealing with its golden hue from turmeric but also brimming with nourishing goodness. With a prep-and-cook time of just 30 minutes, this recipe is perfect for busy weeknights or when you're craving a light yet satisfying meal. Serve it as a standalone delight or pair it with creamy yogurt, tangy raita, or your favorite curry for an authentic Indian culinary experience! Keywords: Indian Carrot Rice, easy Indian rice recipe, quick vegetarian meal, spiced rice with carrots.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 2 medium, grated Carrots
• 2 tablespoons Oil (vegetable or coconut)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2 small, slit Green chilies
• 8 leaves Curry leaves
• 1 medium, thinly sliced Onion
• 0.5 teaspoon Turmeric powder
• 1 teaspoon, or to taste Salt
• 2 cloves, minced Garlic
• 0.5 teaspoon Garam masala
• 2 tablespoons, chopped Cilantro (fresh coriander)

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the soaked and drained basmati rice, 0.5 teaspoon of salt, and a few drops of oil. Cover, reduce the heat to low, and cook for 10-12 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside to cool.

Step 3

Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for 20-30 seconds until aromatic.

Step 4

Add the slit green chilies and curry leaves, stirring for a few seconds. Then, add the sliced onions and sauté for 2-3 minutes until they turn translucent.

Step 5

Stir in the minced garlic and grated carrots. Cook for 3-4 minutes, stirring occasionally, until the carrots soften slightly.

Step 6

Add the turmeric powder, garam masala, and salt. Mix well to combine with the vegetables.

Step 7

Gently fold the cooked rice into the vegetable mixture, ensuring it is evenly coated with the spices and carrots. Cook for 2-3 minutes until the rice is heated through.

Step 8

Turn off the heat and sprinkle the chopped cilantro on top. Mix gently.

Step 9

Serve hot as a standalone dish or pair it with yogurt, raita, or a spicy curry.

Nutrition Facts

Serving size	1036.3 grams (1036.3g)

Amount per serving	% Daily Value*
Calories	660

Total Fat 30.80g	39%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2485mg	108%
Total Carbohydrate 86.50g	31%
Dietary Fiber 9.20g	33%
Total Sugars 14.90g
Protein 13.00g	26%

Vitamin D 0IU	0%
Calcium 204mg	16%
Iron 8mg	44%
Potassium 1007mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 7.7%

Carbs: 51.2%