Yes, the title is
rather long, but the method couldnt be quicker. For a quick one pot meal, this
is a wonderful variant you can have for parties / potlucks too. The usual
Carrot Rice is flavoured, rather steeped with the wonderful earthiness of
clove, one of my favourite spices. The whole house came alive when I made this,
and my picky daughter who doesnt take to new dishes that easily asked for
a second helping. That’s half the battle won, isnt it 🙂 You can make this with ginger and garlic paste too, but I totally skipped it. However, adjust spice to taste as the clove tends to be overpowered with other spices if used.
Finish with ghee (clarified butter), and serve it with any Raitha and
you have a rich Nawabi meal by itself that’s both flavoursome and filling 🙂 The
addition of clove is totally your choice, for you can make Carrot Rice without
it too, but trust me the winters are quite inviting to use up this spice, and
the sweetness of Gajar (sweetish carrots, a winter special) was offset
with this combo. Let’s get cracking then, shall we?
Prep time : 20 time | Cook time : 15 mins | Serves : 2
Spice level : Medium
Difficulty level : Medium
Serving Suggestions : Raitha & Papad
Long Grained Rice – 1 cup
Onions – 1 medium – slit lengthwise
Carrots – juilenned – 1 medium
Green peas (shelled) – 2 handfuls
French Beans – cut into 1 inch long pieces – 1/2 cup
Cloves (whole)- 2 nos, tied in a small muslin cloth
Salt – to taste
Oil – 3 TBSP
Shahjeera – 1 tsp
Turmeric Powder – 1/2 tsp
Dry Masala Powders (each 1/2 TBSP) : Red Chilli Powder, Garam
Masala Powder, Pav Bhaji Masala Powder
Spice Powder : Clove (4 – 6 nos), Elaichi / Green Cardamom – 1,
Cinnamon – 1 inch long
Lemon juice – 2 tsp
Garnish : Fried Cashews, Coriander and mint (I didnt use Mint) & Ghee
Wash and soak rice for 10 mins. Drain and cook with 1.5 cups water
and the whole cloves tied in a muslin cloth till done. Once done, remove the
muslin cloth pouch and fluff the grains till separate in a large wide plate.
Dry roast the ingredients and cool. Powder finely. Keep aside
In a pan, heat oil. Splutter Shahjeera, add onions and fry till
translucent. Now add the peas, beans and juilenned carrots, salt and saute.
Sprinkle little water and cook till the veggies are done, but are
mushy.(alternatively, you can blanch these veggies separately with a little
salt and drain and keep ready)
Now add the ground spice powder, turmeric and all the dry masala
powders. Mix till the spice powders coat the veggies well.
Check for salt and spice, and add the rice and mix gently, taking
care not to break the grains.
Switch off flame, add lemon juice and garnish with coriander, mint
leaves and fried cashewnuts 🙂
Fit for a royal feast, served with Raitha and papad 🙂