Dec 19, 2007

Methi-Carrot Rice..

I was not in mood to spend too much time cooking today. My thinking brought me to the fast, easy and nevertheless tasty methi-carrot rice. And not to forget the nutrition value with methi and carrots in it..


Methi leaves- 2 cups
Carrots, grated - 2 cups ( approx 3 carrots )
Tomato - 1 small, chopped ( it is optional)
Basmati rice - 2 cups, washed and soaked in water for 30 mins.
Khus Khus/Poppy seeds - 1 1/2 tsp
Jeera/Cumin seeds - 1 1/2 tsp
Red chilli powder - 1 tsp. Increase according to your spice level.
Haldi - 1/4 tsp
Garam Masala powder - 1 tsp
Cilantro - little for garnish
Salt - to taste
Ghee/Oil - to fry


- In rice cooker, put ghee/oil and put jeera and khus khus. Then add the grated carrots, saute a little and add the methi leaves and fry for sometime. If adding tomato, add at this time and fry.
- Then, add the rice, fry for 2 mins.
- Add haldi, red chilli powder, garam masala powder, and salt and mix well.
- Add water in the ratio 1(rice) : 1 1/2(water), sprinkle the cilantro on top, and close and cook till done.
- Serve hot with raita or papad/pickle.

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Siri said...

Yumm-O Rice dear!

~ Siri

Maya Shanbhag said...

Thanx Siri..Yes, I love it..