Carrot Rice

I’ve seen some fussy eaters in my time (mainly my own children) but the offer of a colourful rice with the sweetness of grated carrot is just irresistible.

Carrots usually go down well with even the pickiest of eaters – this crunchy, sweet and succulent root vegetable is not only tasty but has some great health benefits – great for your hair, skin, teeth and digestive system to name a few.

You can make this as a main dish if you are having a children’s party and rest assured that you will be serving a healthy and tasty dish instead of the usual chicken nuggets and chips! Also makes a lazy weekday lunch or dinner because of how easy it is to make. A definite hit amongst all ages.

So what’ll you need?

1 large carrot (grate or cheat like me and use a food processor!)

1 small onion, finely chopped

1 cup rice (uncooked)

1 small green chilli slit down the middle

¼ tsp turmeric powder

Salt to taste

Water

Coriander leaves to garnish

Handful of roasted cashews (optional)

For tempering:

Oil (or Ghee or fry light)

½ tsp Mustard seeds

1 tsp Urad Dal

1 tsp Chana Dal

Instant Pot Method:

Sauté mode. Add the oil (or Ghee or coat the bottom with fry light spray). Once hot, add the tempering ingredients. Once spluttered, add the onions and chilli and fry for a while.

Add the grated carrot, turmeric, salt and rice. Sauté for a further 30 seconds. Cancel sauté mode.

Add 1.25 cups water. Set the valve to sealing and cook on manual high pressure for four minutes. Natural release.

Garnish with coriander leaves and toasted cashew nuts if using and serve hot with raita or poppadums.

Pressure cooker Method:

On the base of the pressure cooker, Add the oil (or Ghee or coat the bottom with fry light spray). Once hot, add the tempering ingredients. Once spluttered, add the onions and chilli and fry for a while.

Add the grated carrot, turmeric, salt and rice. Sauté for a further 30 seconds. Add 2 cups water. Cover the lid and put on the pressure pin. Cook for 2 whistles.

Once pressure is completely released naturally, open the lid. Garnish with coriander leaves and toasted cashew nuts if using and serve hot with raita or poppadums.

Stove top method:

Boil rice in a pan, cover the rice with water until completely submerged. Cover and cook on low to medium heat for 10 minutes (check occasionally and add more water if needed).

Drain any excess water and set aside to cool.

In a heavy based pan, add the oil (or Ghee or coat the bottom with fry light spray). Once hot, add the tempering ingredients. Once spluttered, add the onions and chilli and fry for a while.

Add the grated carrot, turmeric, salt and rice. Sauté for a further 30 seconds. Mix with the cooled boiled rice.

Garnish with coriander leaves and toasted cashew nuts if using and serve hot with raita or poppadums.

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