Wednesday, 15 February 2012

Carrot Rice

Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1 Large
Coriander Seeds 1 tbsp
Sesame Seeds 1/2 tbsp
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp
Method of preparation:
Peel and slice the onion.
Peel, remove ends, wash and grate the carrots.
Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame seeds.
Fry till aromatic or until the coriander seeds change color.
Cool to room temperature and grind into fine powder.
Now add grated coconut and grind again and remove the masala mixture onto a bowl.
Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.
In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf.
Fry briefly and add rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.
Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and fry till it turns translucent.
Stir in grated carrot, add salt and cook covered for a minute.
Then stir in ground masala mixture and cooked rice.
Mix thoroughly, add a splash of water and cook covered for 2 – 3 minutes until rice absorbs all the flavors.
Then fry on high flame to evaporate any leftover moisture.
Serve carrot rice with any raita of your choice.