Carrot Turmeric Rice

How many times have you ordered curry and some naan breads (I don’t, cos it has gluten) and you end up with some extra rice that comes with the curry? Sanju loves naan breads. He buys naan and curry and we end up with few take away containers of rice. If you have been following my blog, you’d know how I hate to throw stuff away. I always make something out of whats left over. So, this is what happened last week.

I had heaps of carrots and some cumin rice that was left over. I remembered one of my mum’s recipes and made that for lunch for myself and packed some for Sanju for the next day. I had the rice after my workout, it tasted extraordinarily great. I thought, it was my hunger. The next day, Sanju rang me up after lunch. Our usual call after lunch.

He said it was ‘The’ best meal of the week. He asked me for the recipe. He wanted to know how I made it. So, he could pass the recipe to my mum-in-law. He asked me to snap few photos and asked me and share the recipe with y’all. I had only one cup of rice remaining and winter has been really harsh last week. I took photos with what I could. Will update it later. If you have boiled rice, it takes 15 minutes to make this. Best part of all, it is loaded with goodness of turmeric.

You need:

• Grated carrot-1 cup-tightly packed
• Finely chopped red onion-loosely packed
• Cashews- 15 -coarsely chopped
• Cooked rice-reheated-2 cups
• Mustard seeds (and/or) Cumin seeds- 1 tsp each
• Garlic-1 clove-finely chopped
• Ground Chili- 3/4 tsp
• Ground turmeric-1/2  tsp
• Ground Garam Masala- (NOT optional)-1/2 tsp
• Salt-to taste
• Rice bran oil-1.5 tsp
• Curry leaves-1 sprig (optional)
• Green Chili-1 -sliced into 2 (optional)

Method:

• In a work/pan, add oil, heat it and add mustard seeds (and/or) cumin seeds, once they pop, add curry leaves (if you are adding them), then toss the cashews in. Once they turn nice golden brown, add chopped onions in.
• Turn heat to medium and fry until they are golden brown. Add chopped garlic in and fry that too.
• Add grated carrots & green chili (if you’re adding them) in. Add ground turmeric,salt and chili in.
• Add 2 Tbsp of water, cover and cook until grated carrots are cooked through.
• Once they start to stick to the bottom of the pan, add rice, more salt, toss everything together.
• Add Garam masala and mix throughout.
• Serve hot.

Notes:

• If you are allergic to nuts, you could leave them out and toss some green peas in.
• Don’t cut out on Garam masala. That’s the only flavouring agent here.
• You could add both cumin and mustard seeds. Or you could add either one of it.

Do you love leftover rice ideas? Try this Cabbage rice

5.0 from 1 reviews

Carrot Turmeric Rice

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Left over rice tossed with turmeric and Indian spices

Author: Charanya

Recipe type: Vegan, Vegetarian, Glutenfree, Dairyfree, Soyfree, Can be nutfree

Cuisine: Indian

Serves: 2 and half cups

Ingredients

• Grated carrot-1 cup-tightly packed
• Finely chopped red onion-loosely packed
• Cashews- 15 -coarsely chopped
• Cooked rice-reheated-2 cups
• Mustard seeds (and/or) Cumin seeds- 1 tsp each
• Garlic-1 clove-finely chopped
• Ground Chili- ¾ tsp
• Ground turmeric-1/2 tsp
• Ground Garam Masala- (NOT optional)-1/2 tsp
• Salt-to taste
• Rice bran oil-1.5 tsp
• Curry leaves-1 sprig (optional)
• Green Chili-1 -sliced into 2 (optional)

Instructions

1. In a work/pan, add oil, heat it and add mustard seeds (and/or) cumin seeds, once they pop, add curry leaves (if you are adding them), then toss the cashews in. Once they turn nice golden brown, add chopped onions in.
2. Turn heat to medium and fry until they are golden brown. Add chopped garlic in and fry that too.
3. Add grated carrots & green chili (if you’re adding them) in. Add ground turmeric,salt and chili in.
4. Add 2 Tbsp of water, cover and cook until grated carrots are cooked through.
5. Once they start to stick to the bottom of the pan, add rice, more salt, toss everything together.
6. Add Garam masala and mix throughout.
7. Serve hot.

Notes

If you are allergic to nuts, you could leave them out and toss some green peas in.
Don't cut out on Garam masala. That's the only flavouring agent here.
You could add both cumin and mustard seeds. Or you could add either one of it.
Lemon juice drizzled over the top will taste awesome

3.3.3077