Carrot Rice

Carrots are always a delight to relish and so nutritious as well. You can make a dessert with it, stir fry it with potatoes or simply add it to the rice. It always enhances the flavor and tastes so good. 

Carrot Rice has amazingly delicious flavors, a must try recipe. You can enjoy it with curd, chutney or pickle, though I relish it with a dollop of ghee (clarified butter).

Also try: Carrot Cake or Paneer Roll.

Course: Main Course

Cuisine: Indian

Time: Preparation – 15 mins, Cooking – 20 mins, Total – 35 mins

Servings: 2-3


  1. Rice – 1 cup 
  2. Grated Carrot – 1 cup
  3. Onion – 1 cup (finely chopped)
  4. Tomato – 2 large (blend to a smooth paste)
  5. Green Chilli – 3-4 (finely chopped)
  6. Ginger – 1 inch (grated)
  7. Cumin Seeds – 1 tsp
  8. Bay Leaf – 1
  9. Black Cardamom – 1
  10. Cloves – 4
  11. Black Pepper – 6
  12. Kashmiri Red Chilli Powder – 1/2 tsp (for the color)
  13. Garam Masala Powder – 1/2 tsp
  14. Coriander Powder – 1 tsp
  15. Oil or Ghee (clarified butter) – 4-5 tbsp 
  16. Water – 2 cups
  17. Coriander Leaves – to garnish (optional)
  18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Carrot Rice:

  1. Take rice and soak it for 15 mins
  2. Meanwhile heat oil or ghee in a kadai. Add bay leaf, black cardamom, cloves and black pepper. Saute till fragrant
  3. Add cumin seeds and let it splutter
  4. Add chopped onions. Saute till golden brown
  5. Add tomato paste, chopped green chillies and grated ginger. Saute
  6. Add coriander powder and kashmiri red chilli powder. Cook till oil or ghee starts to separate
  7. Add grated carrots. Mix and cook for a minute
  8. Add water and garam masala powder. Bring it boil
  9. Thoroughly rinse the rice and add it to the kadai. Cover and cook on low flame, until rice is cooked and water is completely absorbed
  10. Turn off the flame and your carrot rice is ready
  11. Garnish with some coriander leaves and serve hot!!!


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