Carrot Methi Rice | How to make Carrot Methi Rice

2 reviews
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ByIshwarya Shunmugam
Created on 29th Nov 2015
  • Carrot Methi Rice, How to make Carrot Methi Rice
Carrot Methi Riceby Ishwarya Shunmugam
  • Carrot Methi Rice | How to make Carrot Methi Rice (22 likes)

  • 2 reviews
    Rate It!
  • By Ishwarya Shunmugam
    Created on 29th Nov 2015

About Carrot Methi Rice

This is a very healthy recipe, that can be prepared easily. Carrot Methi rice is a perfect lunch box recipe and is finger licking good when had with onion raitha.

Carrot Methi Rice is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Carrot Methi Rice is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Carrot Methi Rice at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Carrot Methi Rice by Ishwarya Shunmugam in step by step with pictures so you can easily learn how to cook the perfect Carrot Methi Rice at your home without any difficulties. Carrot Methi Rice is one of the representative dishes of Fusion which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time15mins
  • Serves3People
Carrot Methi Rice

Ingredients to make Carrot Methi Rice

  • Basmati Rice - 2 cups
  • Carrot - 4 (Grated)
  • Onions - 2 (sliced lengthwise)
  • Methi leaves - 2 tbsp
  • Cardamom 2 - 3
  • Bay leaf - 1
  • Cloves - 3
  • Ginger Garlic paste - 1/4 cup
  • Ghee - As required
  • Cooking oil - as required
  • Red Chillies - 4
  • Salt - as required
  • Cashews 6 - 8
  • Cinnamon - 1/2 inch
  • Corriander leaves - 1 sprig
  • Garam Masala powder - 2 tbsp
  • Tomato - 1 (roughly chopped)

How to make Carrot Methi Rice

  1. Soak rice in water for about 1/2 an hour. Drain the water and keep it aside.
  2. Clean the Methi leaves thoroughly by placing them in hot water. Add salt to this water to make sure the leaves are dirt and germs free. Drain the water and save the methi leaves in a separate bowl.
  3. Heat a thick bottomed pan and add some oil and ghee. Add cardamom, cinnamon, bay leaf, cloves. Saute well. Add more oil and now add the ginger garlic paste. Saute well till the raw smell goes away.
  4. Add the sliced onions and fry till they become transparent. Add the tomato slices and red chillies. Add garam masala powder and required salt. Saute well by adding oil or ghee whenever necessary.
  5. Add the methi leaves and saute for two minutes. Now add the grated carrot and fry well. Make sure all the ingredients are mixed well.
  6. Add this to the pressure cooker along with rice and cook for about three whistles. Add little more salt if required.
  7. In the meantime, roast some cashews in ghee. Once the rice is done, mix well and add the roasted cashews. Garnish with coriander leaves. Serve it hot.
My Tip: When you cook the rice, replace one cup of water with one cup of coconut milk to get a heavenly taste.

Reviews for Carrot Methi Rice (2)

Andrea Srivastavaa year ago
It really is the perfect tiffin recipe :)
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Daman Bedi2 years ago
Looks very good.
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