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Carrot Rice

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Carrot Rice is a vibrant, mildly spiced rice dish made with sautéed carrots, aromatics, and simple Indian spices. It’s quick, wholesome, and perfect for lunch, dinner, or lunchboxes.

Ingredients

  • 2 cups cooked rice (preferably cooled or day-old rice)
  • 1 cup carrots (grated or finely chopped)
  • 2 tablespoons oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1–2 green chilies (slit or chopped)
  • 6–8 curry leaves (optional)
  • 1 medium onion (thinly sliced)
  • 1 teaspoon grated or minced ginger
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • Salt to taste
  • 1 teaspoon lemon juice (optional)
  • 2 tablespoons fresh coriander leaves (for garnish)

Instructions

  1. Heat oil or ghee in a pan over medium heat.
  2. Add mustard seeds and cumin seeds. Let them splutter.
  3. Add green chilies and curry leaves (if using), and sauté briefly.
  4. Add sliced onions and sauté until soft and lightly golden.
  5. Stir in grated ginger and cook for a few seconds until aromatic.
  6. Add grated carrots and sauté for 4–5 minutes until they soften slightly.
  7. Sprinkle turmeric powder, red chili powder (if using), and salt. Mix well.
  8. Add the cooked rice and mix gently until evenly coated with the carrot mixture.
  9. Cook for another 2–3 minutes, then turn off the heat.
  10. Squeeze in lemon juice (optional) and garnish with coriander leaves. Serve warm.

Notes

  • Use day-old rice for the best texture and to prevent clumping.
  • Customize with peas, corn, nuts, or grated coconut for added texture and flavor.
  • Adjust spice levels by modifying green chilies or chili powder.
  • Pairs well with curd, raita, or pickle for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/carrot-rice/