Fragrant, comforting, and easy to serve as a complete meal, Carrot Rice Recipe (Indian Style) is a vegetarian Indian, South Indian main course made with cooked basmati rice or any rice, carrot, and onions in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 3 cups cooked basmati rice or any rice ((from 1 cup raw basmati rice))
  • 1 cup carrot (grated)
  • 1/2 cup onions (thinly sliced)
  • 1/2 cup green peas (fresh or frozen)
  • 2 green chillies (slit lengthwise)
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons coriander leaves (chopped)
  • few curry leaves
  • few cashew nuts (roasted)
  • a pinch asafetida (hing)
  • 2 tablespoons oil ((or ghee))
  • salt (to taste)

Whole Spices

  • 2 cloves
  • 1 green cardamon(elachi)
  • 1/2 inch cinnamon(dal chini)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds

Dry Spices

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon sambhar powder

Method

  1. Heat oil/ ghee in a Kadai. Add whole spices, and saute for a few seconds or till aromatic.
  2. Then add mustard seeds and cumin seeds. Let them splutter.
  3. Add green chilies, curry leaves, and hing (asafetida). Saute for a few seconds.
  4. Next, add onions, and ginger garlic paste. Saute till the onions are light brown.
  5. Then add green peas, and grated carrot. Cook for 2 minutes.
  6. And then, add turmeric, red chili powder, garam masala, sambar powder, and salt—Cook for another minute.
  7. Add cooked basmati rice, mix everything well and turn off the gas.
  8. Garnish it with coriander leaves & roasted cashews. Serve this South Indian-style carrot rice hot with raita or yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.