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Carrot Rice wth Cashews

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 285 kcal

Equipment

  • 1 Wok or wide pan
  • 1 Cutting Boards and Knives
  • 1 Set of Measuring Cups
  • 1 Set of Measuring Spoons

Ingredients
  

  • 1.5 cups grated carrots
  • 4 cups cooked rice cool before using
  • 3 tablespoons oil
  • ¼ cup cashew halves
  • 10 to 20 curry leaves dried or fresh
  • 1 cup chopped onion
  • 1 tsp Salt (or to taste)
  • 3 tablespoons lemon juice
  •  1/2 cup grated fresh coconut

Whole Spices

  • 2 whole cardamom pods
  • 2 cloves
  • 1 inch stick of cinnamon
  • 1 bay leaf
  • 2 whole red chilies optional

Ground spices

  • 2 teaspoon curry powder or sambar powder

 Garnish 

  •  Chopped fresh coriander

Instructions
 

  • In a large pan or skillet, heat 3 tablespoons of oil over medium heat.
  • Add the whole cardamom pods, cloves, cinnamon stick, whole red chillies, and bay leaf to the hot oil.
  • Sauté for a bit until the spices release their aroma.
  • Add the cashew halves to the pan.
  • Fry until they turn light brown.
  • Add the curry leaves to the pan and sauté for a few seconds.
  • Add the chopped onion and cook until it is soft and translucent, stirring occasionally.
  • Add the grated carrots and sauté for a few minutes until they are slightly tender.
  • Add the curry powder and salt to taste.
  • Gently mix in the cooked rice and stir well to combine all the ingredients.
  • Continue to cook for a few minutes until the rice is heated through and the flavors are well mixed.
  • Mix in 1/2 cup freshly grated coconut.
  • Garnish with chopped fresh coriander before serving.

Video

Notes

1. Cool Rice: Make sure your rice is completely cool before using it to prevent it from becoming mushy.
2. Adjust Spice Levels: Taste and adjust the amount of sambar powder and salt according to your preference.
3. Grated Carrots: Use freshly grated carrots for the best texture and flavor.
4. Garnish: Don’t skip the fresh coriander and coconut as they add crucial flavor and texture.
5. Oil Temperature: Ensure the oil is not too hot when adding spices to avoid burning them.
*Calorie per serving is approximate
Keyword rice dish