“Portuguese Carrot Rice: A Vibrant and Flavorful Side Dish”

It is carrot rice, which is mildly spicy and tasty. It is made with rice-cooked grated carrots, spices, herbs, and spices. This mild dish is easy to make. Are you left with leftover carrots and rice? What better way to use them than this delicious, nutritious carrot rice recipe that is easily customizable with the ingredients you already have?

About This Carrot Rice Recipe

There are many different ways to create a recipe. This is the case with carrot rice. You can either throw all the ingredients into pans, use the Instant Pot to cook carrot rice, or cook it in the same way as I did.

Cooked rice is served with a delicious sauteed mix of nuts, spices, and carrots. The method for making rice with carrots is usually used in South Indian cooking.

Because this carrot rice is lightly spiced, it is a hit with children. The carrots have a hint of sweetness, and sauteed onion, cashews, and raisins add sweetness to the dish.

You can use any method; however, making rice-based dishes is simple and requires less time. 

 

This recipe for carrot rice is easy to make:

Step-by-Step Guide

How do you make Carrot Rice

Cook Rice

1. 1. Place 1/2 cup of rice sufficiently to cover it for about 30 mins. Then drain and set aside.

TIP: You can use any Indian variety of non-sticky rice, such as sona masuri, sure Kolam o, parmal rice, or basmati rice. I pounded my sona masuri with hand-pounded rice. Any rice that isn’t sticky can be used.

2. 2. Incorporate the rice into the 2-liter pressure cooker using 0.75 to 1 cup of water. Cook for two whistles. You could also prepare the rice using a pan or a pot with additional water. After that, drain the water after the rice has been cooked.
3. 3. As the rice cooks, peel and grate two medium-sized carrots. Place the carrots you grated aside. Cut thinly one small onion. Chop the green chili or half of a serrano.
4. 4. As the pressure begins to ease by itself, you can open the cover of your cooker. The rice should be gently fluffed and allowed to cool completely.

I cool the rice grains in the cooker. You can also put them on an enormous plate or tray and let them cool.

Saute Onions

5. In a saucepan, cook two tablespoons of oil. In a pan, add the onions that have been thinly cut.

TIP: Any neutral flavor oil is appropriate for this recipe. White, red, and yellow onions, scallions, shallots, or pearl onions are acceptable for inclusion. You’ll notice I’ve said this recipe is a breeze to modify!

6. Stir and cook the onions over moderate to low heat until they begin to change color and turn light golden.

A pinch of salt helps cook the onions more quickly.

7. As the onions begin to turn light golden, add 10 to 12 cashews that are kept in their entirety or chopped into halved pieces and 10-12 raisins.

Don’t have raisins or cashews? You can either skip them or include other nuts, such as almonds, walnuts, pistachios, or pine nuts.

8. 8. Sauté until raisins are plump. Once the raisins are plump, onions will also turn golden. If you wish the cashews were golden, cook everything in a separate pan.
9. 9. Remove it with a spoon and set this sauteed mix of cashews, onions, fried onions, and raisins to the side.

Saute Carrots

10. 10. In The same saucepan, a bit of oil may remain. Reduce the temperature. Include 1/2 teaspoon mustard seeds, one tiny Tej patta (Indian bay leaf), 1/2 inch cinnamon, 1 to 2 green cardamoms, and two cloves.
11. 11.  I hear you! Don’t have all of the Indian spices? Add the basics you already have – cinnamon, cumin seeds, cloves, and green cardamoms. Mustard seeds are not necessary.

If you don’t have whole spices, such as cloves, cinnamon, and cardamom, just add one teaspoon curry or garam masala powder.

12. 12. Stir-fry and cook until the mustard seeds begin to crackle.
13. 13. Add your chopped chilies, 5-6 curry leaves, and an asafetida pinch (optional). Stir and cook for about one minute.

If you do not have curry leaves or asafetida, skip them. A little heat is required in the recipe. Therefore, you can switch green chili peppers for any hot pepper you like. Add about 1/2 teaspoon. Alternately, substitute the 1/4 cup cayenne pepper, or the red chilli powder.

14. 14. Grate the carrots.
15. 15. Mix thoroughly.
16. 16. Cook the carrots for approximately 3 minutes in an oven set to low or medium.

 

Make Carrot Rice

17. Mix in the steamed, cooled, and mixed rice. The rice grains need to be completely cool before adding them.
18. Salt and season with. Mix well, then remove the heating.
19. Finally, add the fried onions, raisins, and raisins to 1 or 2 teaspoons of chopped coriander leaf (cilantro).

 

Tips: Replace fresh parsley with cilantro.

Mix thoroughly. Instead of mixing them together, you can decorate the rice with onion, cashews, or raisins.

Serve the rice hot or warm.

 

Serving suggestions

I serve this rice with salad or raita. It is also possible to take it in the lunch box of a tiffin container with the addition of chutney or a vegetable stir fry.

The tart, sour, and tangy flavors of a tomato-onion salad mix perfectly with the mild, sweet taste of carrot-based rice.

In reality, a tart tomato salad or mayo salad can be paired very well. If you don’t have any vegetables, you can serve rice cooked with carrots and simple curd (yogurt).

 

Storage

Although you won’t likely have any leftovers, should you refrigerate them and eat them the next day? Please don’t keep it in the refrigerator for extended periods. Rice is accurately eaten fresh.

 

Expert Tips for Carrot Rice

Ingredients swaps

• Rice Rice can be used in any non-sticky Indian rice to prepare this recipe. I make carrot rice using Indian types of rice, but any other non-Indian varieties or rice varieties will be suitable. You will have to alter the amount of water and the cooking duration. If you’re not from India, you can discover Indian rice at your local Indian supermarket or on Amazon.
• Oil: Neutral-flavoredNeutral-flavored oils are the ideal choice for this particular recipe. However, coconut oil is also a great choice.
• Onions: An assortment of onions is included. You can think of pearl onions, red shallots, scallions, and yellow and white onions. Aren’t they great?
• Dry nuts and fruits: If you don’t have raisins or cashews, skip them and add the nuts you already have.
• This recipe is the South Indian version of carrot rice. The spices used are the same ones that are often used throughout South Indian Food. You can, however, cut mustard seeds out and include cloves, cinnamon, and green cardamoms in lieu of mustard seeds. Cumin can offer a different flavor to the dish, but it tastes great. Asafetida and curry leaves can be eliminated.
• The green chilies are The slight spice that balances the sweetness of the recipe for carrot rice. You can substitute green chilies with any other hot pepper you like. Add about 1/2 teaspoon. Alternatively, you can replace one teaspoon of red chili or cayenne pepper.
• Notes on recipes
• Reusing leftover rice: If you have leftover cooked or steamed plain white rice, you will only require 3 cups. Follow the steps in the recipe, starting with sauteing the onion, spices, and carrots before mixing the rice into the sauteed ingredients. If you have cooked rice, this recipe is ready quickly.
• Rice cooking in a pan: Put rice and salt in the pan, along with 3 or 3.5 cups of water. Bring to a simmer on low temperatures to cook until the rice grains become soft and fluffy. Then, drain the extra water. The cooked rice grains cool to room temperature.
• Spicy: For small children, it is possible to skip the green chilies. If you prefer spicy food, you can add more green chilies or pair them with cayenne pepper or red chili powder. You could also add a teaspoon of turmeric powder to create yellow-colored rice. If you don’t have whole spices such as cinnamon, cardamom, or cloves, try substituting 1/4 teaspoon curry or garam masala powder.
• The vegetables: Other than bell peppers, carrots, a few bell peppers (capsicum), cabbage, steamed green peas, or cooked corn kernels can make for a filling dinner.
• Recipe for gluten-free: To make the rice gluten-free, skip the asafetida and instead use an asafoetida that is gluten-free.
• Scaling: You can easily prepare a large quantity of this recipe for carrot rice

 

Ingredients

For cooking rice

• 1/2 cup rice (short to medium grained) or basmati rice or 3 cups cooked rice
• 3/4 to one cup water – to cook under pressure
• 1/8 teaspoon salt, or make additions as required

Other ingredients

• 1/2 cup of grated carrots, or two medium-sized carrots grated, or 100 grams of carrots
• 1/4 teaspoon mustard seeds
• 1 small tej patta (Indian bay leaf)
• 1/2 inch of cinnamon
• 1 To 2 Green Cardamoms
• 2 cloves
• One teaspoon green chili chopped, serrano pepper, or one green chili
• 5-6 curry leaves (medium-sized)
• 1 pinch asafoetida (hing) – optional
• 1.5 teaspoons of oil. Any neutral flavor oil
• salt is required

For garnish

• 1/4 cup of onions sliced (tightly compacted) as well as one smaller onion
• 10-12 cashews stored whole or in a halved
• 10-12 (without seeds) raisins (without seeds)
• One up to 2 teaspoons of chopped coriander leaves (cilantro)

Cook Mode

Keep your screen from becoming dark when you make the recipe.

 

Instructions

• Cooking rice
• Put rice in a bowl with a satisfying liquid for at least 30 minutes. Remove and put aside.
• You can use any rice, such as sona masuri, surtikolam, or primal basmati rice. I used hand-pounded sona masuri rice.
• Place the rice in a two-litre pressure cooker with 0.75 to 1 cup water and salt (optional). The pressure cooker should be on for two whistles.
• Because it was hand-pounded, I cooked it for three whistles before adding 1.25 cups of water.
• It is also possible to prepare the rice using a pan or a pot by adding 3 to 3.5 cups of water. Drain the water when the rice grains have been cooked.
• As the rice cooks, peel and grate 2 medium-sized carrots. Save the grated carrots. Slice a small onion and chop a green chili.
• As the pressure settles, you can open the cooker’s lid.
• The rice grains should be gently fluffed and let them cool completely. I cool the rice inside the cooker. You can also put the rice grains on a tray or large plate to cool them.

 

Sauteing

• In a pan, heat the oil, then add the onions that have been thinly cut.
• Stir and cook the onions over medium to low heat in an oven until they begin to lighten up. Sprinkle some salt to help the onions cook quickly.
• Add the raisins and cashews when the onions become light golden. Mix thoroughly.
• Cook until the raisins are plump. When the raisins have become plump, the onions will also turn golden.
• Remove the cashews, onions, and raisins using an ejector spoon and set them in a separate bowl.
• Making carrot rice
• A little oil remains in the pan. Lower the temperature. Then add mustard seeds, Tej Patta cardamoms, cinnamon, and cloves.
• Stir and cook until the mustard begins to crackle.
• Add chopped curry leaves, green chilies, and asafetida powder to the mix (optional) to the mix.
• Stir, and cook for half a minute. Incorporate the grated carrots. Mix well.
• Sauté the carrots for approximately 3 minutes over medium to low heat. Depending on the amount of the gratings sauteing, the time may be shorter or longer.
• Incorporate the rice that has been steamed and stir. Add salt and season. Mix again thoroughly and shut off the fire.
• Then add the fried onion, cashews, raisins, and cashews. Additionally, add cut coriander leaves.
• Mix thoroughly. Before serving, you can garnish the carrot rice with onion, cashews, and raisins.
• Serve your carrot rice with a side of raita or salad.
• Serving suggestions
• Serve your carrot rice with salad or raita. You can also pack it for lunch in a tiffin container with chutney or a stir-fry with vegetables.
• The tangy, sour flavor of a salad made with tomatoes and onions mixes perfectly with the subtle, sweet tastes of this carrot rice.
• A tart tomato salad or mayo salad would go very well. If you don’t have any vegetables, you can serve rice cooked with carrots and the simple curd (yogurt).