Carrot Rice - Lunch Box Special
A one-pot rice dish that brings together grains, spices, and vegetables or meat in a single satisfying meal. The rice absorbs every flavour in the pot and comes out fragrant, colourful, and complete.
Ingredientsfor 3 servings
- 2 cup Basmati rice cooked
- 4 nos Carrots medium
- 2 nos Onion
- 3 nos Cinnamon (Karugapatta)
- 3 nos Cloves (Grambu)
- 3 nos Cardamom (Elakka)
- 1 ½ Coriander seeds roasted and — powdered
- ¼ tsp Cumin seeds(roasted and powdered (Jeerakam)
- 2 tsp Red chillies(roasted and powdered (Kollamulaku)
- 2 tbsp Coconut — grated
- Salt, to taste
- 2 Dsp Cooking oil
Preparation
Step 1
Put the carrots in hot water for about 2 - 3 minutes and then, grate it.
Step 2
Warm the oil in a pan or a kadai.
Step 3
Add the spices and fry.
Step 4
Add sliced onions and sautT.
Step 5
Add the grated carrots and sautT, till you get rid of the raw taste.
Step 6
You can add a little water too, if required.
Step 7
Add the powdered masala and salt and sautT for 3 - 4 minutes.
Step 8
Add cooked rice and grated coconut and Stir everything together thoroughly.
Tip
Soak the rice for at least 20 minutes before cooking. This ensures even cooking and prevents the grains from breaking.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Payasam
Fruit Payasam | Mixed Fruit Payasam
This banana, a creamy and Mixed Fruit Payasam from Kerala kitchens. A festive dessert made with fresh fruits.
Main Course
Fried Onion Chicken Chukka
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the...
Main Course
Fried Egg Curry
A unique dish that blends the simplicity of fried eggs with the rich flavors of a curry.
Seafood
Fish Molly | Kerala Fish Stew
Tender fish simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The ...