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Tuesday, 3 November 2015

Carrot Rice


Ingredients:

1 cup / 250 gm kaima rice /jeerakashala rice
1 large / 100 gm carrot
1 big onion, thinly sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp kashmiri chilli powder
2-3 tbsp ghee
2 pieces of cinnamon
3 cloves
chopped coriander leaves
salt to taste

Preparation:
  1. Soak the rice in water for 10 minutes. Then wash the rice and keep it aside to drain.
  2. Peel and grate the carrot and keep it aside.
  3. Heat ghee in a thick bottomed pan and add cinnamon and cloves.
  4. Add sliced onion and saute well till soft.
  5. Add garlic paste, ginger paste, chilli powder and grated carrot and stir well for 3-4 minutes on medium flame.
  6. Then add drained rice and mix well for 2-3 minutes.
  7. Add 2 cups of boiling water and salt and cook covered on low flame until rice is cooked and all the water is absorbed.
  8. Switch off the flame and keep uncovered for about 5 minutes.
  9. Garnish with coriander leaves and serve with any curry of your choice :)

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