Instant Carrot Rice Recipe
50 Mins
4-5 People
05 Mins
Introduction
Hi, I am Ajay Chopra, and today I am sharing my favorite Instant Carrot Rice recipe. This is a dish I love making during winters, especially when carrots and peas are fresh and in season. I have fond memories of peeling peas and preparing carrots while sitting cozily under a quilt at home.
Cooking this recipe is all about a little pre-prep. You soak the rice, chop the carrots, and shell the peas—it’s simple yet so satisfying. Growing up, these tasks were part of my routine, and they make cooking even more enjoyable. Let’s bring this comfort into your kitchen too!
Recipe Overview
Portion servings: 4-5 pax
Preparation time: 5 minutes
Cooking time: 50 minutes
Ingredients
- Basmati rice - 1½ cup
- Water for rinsing
- Oil - 1 tbsp
- Cashew nuts - 1 tbsp
- Urad dal - ½ tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 12-15 pcs
- Dry red chili - 2 pcs
- Onion (sliced) - 2 pcs
- Salt - a pinch
- Garlic (chopped) - 1 tbsp
- Green peas - ½ cup
- Carrot (diced) - 1 cup
- Turmeric powder - ¼ tsp
- Red chili powder - ½ tsp
- Jeera powder - ½ tsp
- Garam masala - ½ tsp
- Soaked basmati rice - 1½ cup
- Water - 2½ cup
- Salt - to taste
- Sugar - ½ tsp
Instructions
Step 1: Prepare the Ingredients
Soak the basmati rice in water for 20 minutes. Drain and set aside to ensure the rice cooks evenly and remains fluffy.
Step 2: Fry the Cashews
Heat 1 tbsp of oil in a large pan. Add 1 tbsp of cashew nuts and fry them until golden brown. Keep them in the pan.
Step 3: Temper the Spices
In the same pan, add ½ tbsp of urad dal, 1 tsp of mustard seeds, and 12-15 curry leaves. Let the mustard seeds splutter. Add 2 dry red chilies and stir briefly to release their aroma.
Step 4: Sauté Onions and Garlic
Add 2 sliced onions with a pinch of salt. Sauté until soft and golden. Stir in 1 tbsp of chopped garlic and cook until fragrant.
Step 5: Cook Vegetables and Add Spices
Stir in ½ cup of green peas and 1 cup of diced carrots. Cook for 2-3 minutes. Add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of jeera powder, and ½ tsp of garam masala. Mix well and cook for 1 minute.
Step 6: Cook the Rice
Add the soaked and drained rice to the pan. Mix gently with the vegetables and spices. Pour in 2½ cups of water, season with salt to taste, and add ½ tsp of sugar. Bring to a boil, reduce heat to low, cover, and cook for 10-12 minutes until the water is absorbed.
Turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.
Step 7: Serve
Serve the carrot rice hot with raita, pickle, or papad. The cashews remain mixed, adding crunch and flavor to every bite.
About the Recipe
This Instant Carrot Rice is a delightful mix of flavors and textures. It has the comfort of a classic pulao with a South Indian twist. The tempering of mustard seeds, curry leaves, and red chilies gives it a unique aroma and taste. It’s quick to make and perfect for when you want something wholesome and flavorful.
The best part of this recipe is its versatility. You can use fresh or frozen peas, dice the carrots as you like, and adjust the spices to suit your taste. It’s a one-pot wonder that brings together the best of seasonal produce and comforting flavors.
Cooking Tips
- Soak the rice for at least 30 minutes if using basmati. For older rice, soak for one hour.
- Use a ratio of 1.5 cups of water for every cup of rice for the perfect texture.
- Prepare the tempering first to enhance the flavors. Let the mustard seeds crackle before adding curry leaves and spices.
- Cook the onions until translucent, not brown, for a balanced flavor.
- Always let the rice rest after cooking. This allows the steam to escape and prevents it from becoming mushy.
Pairing Guide
This Instant Carrot Rice pairs wonderfully with a simple yogurt-based raita. The coolness of the raita complements the warm spices of the rice. You can also serve it with a tangy tomato chutney for added flavor.
If you’re looking for something heartier, pair it with a light dal or a South Indian-style vegetable curry. The rice is flavorful enough to be enjoyed on its own, too!
Frequently Asked Questions
- What kind of rice should I use for Instant Carrot Rice?
Basmati rice works best for its aroma and texture. You can also use any short-grain rice like Kolam for this recipe.
- Can I use frozen peas?
Yes, frozen peas work perfectly. Add them a little later during cooking to maintain their texture.
- How do I prevent the rice from becoming sticky?
Soak the rice before cooking and use the correct water-to-rice ratio. Allow the rice to rest after cooking to release excess steam.
- Can I skip the garlic?
Yes, you can skip garlic if you prefer. The recipe will still be flavorful with the spices and tempering.
- What spices are essential for the South Indian touch?
Mustard seeds, curry leaves, and dried red chilies are the key spices that give this dish its signature flavor.
- Can I add other vegetables?
Yes, you can add vegetables like beans, capsicum, or even corn to make the dish more colorful and nutritious.
- Is this recipe kid-friendly?
Absolutely! Adjust the spice level, and it becomes a wholesome, tasty meal for kids.
- How long does it take to cook?
Once the prep is done, it takes about 20–25 minutes to cook the rice.
- Can I use leftover rice?
Yes, you can use cooked rice. Just skip the water and directly mix the rice with the tempered vegetables and spices.
- How should I store leftovers?
Store the rice in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.