Carrot Rice | Carrot Pilau

Carrot Rice

Mixed rice dishes are easy to prepare and quickly become family favourites. They are great lunch or tiffin dishes, and served with a raita/pachadi and a simple salad to make a delicious light meal.

Carrots have an inherent sweetness and it is emphasised when you sauté them in ghee. This recipe compliments that sweetness with the bite of the green chilli, the warmth of sweet spices like cardamom, cloves and cinnamon, and the crunch of onions and nuts. You will really enjoy it.

If you are looking for similar Rice recipes, try Vegetable Pulao from the Beaches of Goa, Sri Lankan Ghee Rice, Spicy Eggplant Rice, Sri Lankan Yellow Rice with Yoghurt, Cumquats Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.

Are you looking for Carrot recipes? You will like this Green Bean and Carrot Poriyal, Carrot Poriyal with Coconut Lentil Crumble, Carrot Thoran, and Carrot Sambal.

You can browse all of our Rice dishes here, and find all of our Carrot recipes here. Take some time and explore all of our Indian recipes. Or browse our Early Summer recipes.

Carrot Rice

Carrot Rice

0.5 cup basmati rice
water to cook rice

other ingredients
1 white onion, thinly sliced
15 each cashews and raisins or sultanas
0.5  – 0.75 cups peeled and grated carrots

0.75 tspn black mustard seeds
2cm cinnamon stick
3 cloves
3 cardamom pods
1 green chilli, chopped
1 tspn ginger-garlic paste
1 small branch curry leaves
1 pinch asafoetida
1.5 – 2 Tblspn ghee
sea salt

to garnish
coriander leaves

To get the best out of your basmati rice, soak for 10 – 15 mins, drain well, and spread out on a kitchen towel to dry for 20 mins (optional step).

Cook the rice using your rice cooker, pressure cooker, stove top or your favourite method. Drain and cover to keep warm. (You can allow the rice to cool to room temperature, but I like it a little warm.)

Heat a Tablespoon of ghee in a kadhai or saute pan and saute the onions until golden and beginning to brown at the edges.

Add the cashews and raisins or sultanas. Mix well and saute until the raisins are plump and the cashews are roasted.

Remove the onions and set aside. There will be some ghee left in the pan.

Add a little more ghee to the pan, and pop the mustard seeds. As the spluttering dies down, add the cinnamon, cloves and cardamom pods. Stir for a few moments so the flavours infuse into the oil, then stir through the ginger-garlic paste and add the curry leaves, green chilli and asafoetida. Mix and saute for a moment.

Add the grated carrots and mix very well. Saute for a couple of minutes until the carrots are cooking but retain their bite. This can be 2 – 4 minutes.

Add the rice and mix well. Taste and season.

Mix through the onions, sultanas and cashews and garnish with chopped coriander leaves.

recipe notes and alternatives

Make this dish with finely chopped carrots rather than grated. Saute a little longer.







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