Recipe Cuisine: Indian | Recipe Category: Lunch Box Ideas
Prep Time: 10 mins | Cooking Time: 15 mins | Serves: 3
Cooked Rice - 2 cups
Carrots - 1.5 cup
Big Onion - 1, small
Green chilli - 2(adjust to taste)
Ginger - 1 tsp
Turmeric - 1/4 tsp, optional
Cinnamon - 1 inch stick
Cloves - 3
Cardamom - 1
Bay leaf - 1
Bay leaf - 1
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 sprigs
Coriander leaves - 1 tblspn
Salt - to taste
Oil - 2 tblspn
Lemon juice - 1 tsp
Soak 1 cup of basmati rice in water for 20 minutes and drain the water. Pressure cook the rice adding 1.75 cups of water for 2 whistles over medium flame. Once pressure subsides, fluff the rice and cool it.
Heat oil in a pan, add mustard seeds and wait till it splutters. Add in cinnamon, cloves, cardamom, bay leaf and cumin seeds. Let the cumin seeds crackle.
Then add finely chopped ginger, green chilli and curry leaves. Stir fry for a minute. To this, add the chopped onion and saute till it becomes translucent.
Once onion becomes soft, add the grated carrot and stir fry for 5 to 10 minutes or till the carrot gets cooked. Stir for every 10 seconds.
Once carrot gets cooked, add in turmeric, salt followed by cooked rice. Mix well and check for salt. Stir well for 1 or 2 minutes and put off the flame.
|Keep all your ingredients ready|
|Soak the 1 cup of basmati rice for 20 minutes and drain the water. Pressure cook adding 1.75 cup of water for 2 whistles over medium flame. When the pressure subsides, fluff the rice and cool it|
|In a vessel, heat 2 tablespoon of oil and add mustard seeds. Wait till it splutters|
|Add in cinnamon, cloves, cardamom, bay leaf and cumin. Let the cumin seeds crackle|
|Add in chopped green chilli, ginger and curry leaves. Saute for a minute|
|Then, add the chopped onion and stir fry till it becomes translucent|
|To this, add the grated coconut and stir fry for 5to 10 minutes|
|Once the carrot gets cooked, add in turmeric|
|salt to taste|
|and add the cooked rice|
|Mix well and stir fry for a minute. Check for salt and put off the flame. Garnish with coriander leaves.|