Carrot Methi Rice | How to make Carrot Methi Rice

By Ishwarya Shunmugam  |  29th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Carrot Methi Rice, How to make Carrot Methi Rice
Carrot Methi Riceby Ishwarya Shunmugam
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About Carrot Methi Rice Recipe

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 a delicious dish which is enjoyed by the people of every age group. The recipe by Ishwarya Shunmugam teaches how to make Carrot Methi Rice step by step in detail. This makes it easy to cook Carrot Methi Rice in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Carrot Methi Rice at home. This amazing and mouthwatering Carrot Methi Rice takes few minutes for the preparation and 15 minutes for cooking. The aroma of this Carrot Methi Rice is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Carrot Methi Rice is a good option for you. The flavour of Carrot Methi Rice is palatable and you will enjoy each and every bite of this. Try this Carrot Methi Rice and impress your family and friends.

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 Srivastava2 years ago

It really is the perfect tiffin recipe :)

Daman Bedi3 years ago

Looks very good.

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