Friday, 14 October 2011

Carrot Rice

1 cup basmati or long grain rice
2 cups water
3 tablespoons oil/ melted butter
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon salt or as per your taste
2 carrot, chopped
1/2  teaspoon black pepper powder
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons minced cilantro for garnishing
Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready.
Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Add the chopped carrots Let them cook for about another 3 minutes, stirring occasionally .
 Next add the rice. Stir-fry for 2 minutes. Add water and salt, bring to a boil and turn the heat to low. Cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Turn off the heat.
Add garam masala and lemon juice. Transfer to a serving dish and garnish the rice dish with cilantro.

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