Carrot rice is so easy... all it takes is 20 min to cook ....ta da.
Carrot rice and butter chicken = YUM!
Plus carrot rice does not need much oil, I use just 1 tbsp of oil....isn't that wow!.....well if you are not that oil conscious you can add up to 2 tbsp or more...but I like to keep the oil part strictly to the minimum.
My daughter, Nidhi favors rice dishes and that's how easy veg pulav, spinach pulav, mushroom pulav, paneer pulav, soya chunks pulav, methi pulav etc were introduced to you.
How I make:
PS: Check out my Easy vegetable pulav to get an idea on how to cook in a pressure cooker.
Carrots: 2, grated.
Onion: 1 1/2 chopped or sliced.
Green chilies: 3 or 4, slit.
Mustard seeds: 1/2 tsp.
Rice bran oil: 1 tbsp or any refined oil.
Basmati rice: 2 cups.
Water: 4 cups minus 2 tbsp.
Salt to taste
Wash and drain 2 cups of basmati rice and keep aside.(refer easy veg pulav)
Grate two carrots. I used my food processor.
Chop the onion, slit the green chilies, curry leaves is a must for this dish.
Heat a pressure cooker with 1 tbsp of oil, add in the mustard seeds; allow it to splutter, add the onions, chilies and curry leaves. Simmer the fire and let it saute for 2 min. Add the salt.
Add the grated carrots. Stir well, so that it does not get sticked to the bottom. Stir for 1 or 2 minutes...we do not want the carrots to be cooked through and through, just want the moisture to be absorbed.
See the color is not lost and carrots are just half cooked.
Now pour in 4 cups minus 2 tbsp of water and put the fire on high. Allow it to boil. Check the salt...if needed add at this stage. When the water begins to boil, squeeze in half a lemon and put in the basmati rice.
Close the cooker a, once steam starts to come, simmer the fire and leave it for 6-7 min and switch off the fire. Open the cooker after 15 min and rice is ready to serve. (do not put the weight). Fluff the rice with a fork before serving.
Serve with raita or butter chicken or any vegetable curry.