Flavorful Carrot Rice

If you are looking for a colorful and tasty rice at short notice this carrot rice would make a meal wholesome.I prepared this for my hubby recently and his friends were raving for the recipe.

The trick to make this carrot rice more flavorful is to use shah jeera also known as caraway seed which used in biryaani and some other mughlai dishes for taste and fragrance.So here is the recipe

Ingredients

• 1 cup uncooked basmati rice
• 1 cup grated carrot(aprox 4 medium size carrots)
• 1/3 cup chopped onions
• 3-4 green chillies
• 1/2 inch cinnamon stick
• 2 cloves
• 4 whole black papper
• 1/2 tsp shah jeera
• 1 tbsp + 1 tsp oil
• 1 tbsp ghee(clarified butter)
• salt to taste

Procedure :
Soak rice with enough water for 30 min then drain water completly,add 1.5 cup water and 1 tsp oil to the rice for non stickiness .Pressure cook it for 3 whistles and 3 min ,switch off the flame .Once pressure release open the lid ,spread the rice on large plate.

Heat ghee and oil in a pan,then add all the spices and once it starts to splutter add onion and green chilli,once onion starts to become translucent add the grated carrot and salt ,mix nicely and cook till carrot become soft.

Once carrot done add the cooked rice to it and mix nicely till rice blends nicely with carrot and spices,let it sit on the gas with low flame for 5 more min ,stir occassionally ,now your carrot rice is ready .Serve hot .

Note:

1.Transferring  the rice to large plate prevents over cooking and makes it more non sticky   

2.You can adjust the spice according to your taste .

3.You can add veggies like peas ,corn to make it more colorful n crunchy.

Evergreen Methi Rice

Everytime I go the to store I always pick greens and methi leaves are one of my favorite choice.Methi is a wonderfull leafy delight,  this simple methi rice preparation is very aromatic tasty and quick to prepare too...adding corn kernels makes it very colorfull and little crunchy. Hope you will enjoy this recipe 
Ingredients

• 1 cup tightly packed methi/fenugreek leaves
• 7 medium size garlic pods
• 1 tsp jeera/cummin seeds
• 1/2 cup sweet corn kernels
• 2 green chillies
• 1 cup basmati rice
• 1 tbsp oil
• 1 tbsp ghee
• pinch of tumeric
• salt to taste

Procedure
Soak rice with enough water for 30 min,drain the water and then again 1.5 cup water and pressure cook it for 3 whistles.Boil the sweet corn in a microwave by adding enough water for 4 minutes, drain and keep aside.
Make a fine paste of methi leaves, garlic, cummin seeds and green chillies and keep aside.
Heat oil and ghee in a pan and the above grinded paste and fry nicely on medium flame till oil begins to saturate.
Add the sweet corn and fry for 1 minute and then add the rice,salt,turmeric and stir nicely till it blends nicely.Switch off the flame and serve warm with your choice of raitha.