Name: Carrot Methi Rice recipe by payal jain at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup Basmati Rice; 1 bay leaf; 1 green cardamom; 1 black cardamom; 4 cloves; 1/2 tsp salt; 3-4 cups water; 2 tsp oil; 2 tsp ghee; 3-4 cashews; 8-10 raisins; 1 tsp cumin seeds; 1 onion finely chopped; 2 green chilies slit; 3/4 cup grated carrots; 1/2 tsp garam masala; salt to taste; 3/4 cup fresh fenugreek leaves chopped; 1 tbsp chopped coriander leaves

Ingredients Serving: 2

1/2 cup Basmati Rice
1 bay leaf
1 green cardamom
1 black cardamom
4 cloves
1/2 tsp salt
3-4 cups water
2 tsp oil
2 tsp ghee
3-4 cashews
8-10 raisins
1 tsp cumin seeds
1 onion finely chopped
2 green chilies slit
3/4 cup grated carrots
1/2 tsp garam masala
salt to taste
3/4 cup fresh fenugreek leaves chopped
1 tbsp chopped coriander leaves

Instructions

Soak Rice for 5-10 minutes. Drain excess water and keep it aside
Heat water in a big vessel. Add bayleaf, green cardamom, black cardamom and cloves
When it starts boiling, add salt and rice. Mix well
Cook rice stirring occasionally
Once cooked, drain excess water and let rice cool to room temperature
Heat oil and ghee in a kadai
Fry cashews until golden brown and keep it aside. In same pan, fry raisins until puffed up and keep it aside
In the same pan, splutter cumin seeds
Add onion and chilies and saute until onions are browned
Now add carrots , salt and garam masala and saute for 3-4 minutes
Add fenugreek leaves and mix nicely
Saute till it wilts and raw taste of carrots and fenugreek leaves disappears
Add cooked rice, fried cashews and raisins, mix well
Add coriander leaves and switch off
Relish the tasty rice with raita

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