Рецепт Carrot Rice with Spring Onions
Hope everyone had a lovely diwali celebrations. As for me, this year its a limited Diwali event. We are just recovering from our jetlag and being put up in a tiny service apartment with a tiny kitchenette (very true to its name), never feel like celebrating. Yep! your guess is right. We are going to begin yet another chapter in our life. We just made a transatlantic move from New Jersey to Munich! Even though am used to relocating often and know very well that this is going continue for sometime, heart and body do not agree with it at all. New Place, new people, the need to fit in and above all, the anxiety and nervousness to start all over again!! As the mind is racing to catch up with these things, the initial days are now spent recuperating from loneliness and disinterest.
So when the heart is not set in its place, even enjoying a cup of tea is getting difficult. I am so glad I chose this theme. Being in a temporary accommodation with a kitchenette, it helps me get through this transition phase. I need not make elaborate meals and worry about doing the dishes in this scaled-down area. All I need is my precious cooker that has endured me for the past five years! Ill save it for the next post - to vaunt about my prestige! To start off, we have a mildly spiced rice that is enhanced naturally by the flavours of the fresh sweet carrots and the greens. A very healthy one pot meal that can be prepared in no time.
Carrot Pulav with Spring Onions
Mildly spiced spice rice enhanced with natural flavours from carrots and greens.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
Ingredients
- 1 Cup Rice, preferably Basmati rice
- 1 tsp Oil
- Salt to taste
- 1 Tbsp Butter or oil
- 1 Medium sized Onion, finely chopped
- 2 Cups finely diced Carrots
- 2 Spring Onions, finely chopped (white & green separate)
- 1 Tbsp minced Garlic
- 1 tsp minced Ginger
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Red chilli powder (or more if needed)
- Salt to taste
Few finely chopped coriander for garnishing
Instructions
Pressure cook the rice with little oil and salt. Let it cool and then fluff it up with a fork to separate grains.
Heat butter or oil in a pan. Once it is hot, add the chopped onions and the white part of the spring onions. Sauté until it turns golden brown.
Then add the diced carrot; sprinkle some water and let it become soft and tender.
Add the peas; stir them quick. Then add the spice mixes and salt and mix well.
Finally add the cooked rice. Mix them well. Check for the spice and seasonings; adjust if needed.
Turn off the flame. Add the greens of the spring onions and coriander leaves.
Notes
This rice does not contain whole garam masala or powder form. I have kept the spice minimum so that the rich sweet carrot taste can be enjoyed.
Also while adding jeera and dhaniya powder; add very little and make sure it does not overpower.
This post is for Blogging Marathon 58 under the theme "Rice Dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58 here.