INGREDIENTS

• Rice – ¾ cup
• Carrots – 2 medium sized
• Onions – 1 medium sized
• Turmeric powder – a pinch
• Red chilli powder – ½ tsp
• Garam masala powder – ¼ tsp
• Water – 2 cups
• Salt – as required
• Coriander leaves – a handful

Preparation

1. Wash rice thoroughly with water. Pressure cook rice in a medium flame for three to four whistles with required amount of water. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and set aside.
2. Wash and peel the skin of carrots. Grate them using a grater. Then roughly chop coriander leaves & mint leaves. Keep aside. Slice onions. Set aside.

Method

1. Heat a kadai with Ghee/oil. Add all the items listed to temper. Let cumin seeds crackle and cashews turns brown. Then add onions. Saute them nicely until golden brown.
2. Once onions becomes transparent , add grated carrots along with turmeric powder, red chilli powder and garam masala powder. Add required salt. Give a quick stir. Cook for 5-7 minutes in low medium flame or until the raw smell of carrots leaves.
3. Now add cooked rice and mix using a fork slowly. Mix well until everything gets mixed well. Switch off the flame once done and garnish with coriander leaves. Give at least 15 minutes resting time and serve.

Credit: gkfooddiary