Carrot Rice Recipe Carrot Pilaf Recipe

This healthy carrot rice is one of my favorite lunch box recipe at our home and is also convenient for me to make in less time and pack for myself, my husband, and my daughter’s lunchbox. I usually prepare this rice with basmati rice, but you can use any variety of rice. You can also add roasted cashews or peanuts for the crunch. I have given a South Indian touch to this recipe by adding sambhar powder. Still, you can also add garam masala powder or try other variations by adding vangi bath powder, Bisi Bele bath powder, or pav bhaji masala. You can also check my other rice recipes like Raw Mango Rice, Milagai Podi Rice(Chutney Powder Rice). Also, check my 25+ Instant Pot Rice Recipes Collection.

What is Carrot Rice?

Carrot Rice is a simple and flavorful South Indian dish made by cooking grated carrots with rice, onions, ginger, garlic, herbs, and spices. The carrots add a natural sweetness and vibrant color to the dish. It can be served as a main dish or as a side dish with any Indian curries or lentils.

Ingredients

You will require simple ingredients to make this easy carrot pulao recipe.

Rice: I have used Long grain white basmati rice for making this rice. You may also use medium-grain sona masoori rice, adjust the water as needed. Green chilies: I have used Thai green chilies for the heat. Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them. Onion: Use thinly sliced onions. Vegetables: I used freshly grated carrots and green peas. You can also finely chop the carrots and add them. Whole spices: I have used cumin seeds, mustard seeds, cinnamon stick, cloves, and cardamom in this recipe. If you don’t have whole spices, add extra garam masala powder. Dry Spices: Used turmeric, red chili powder, garam masala, and sambar powder. Herbs: used fresh coriander leaves and curry leaves. Oil: You can use any cooking oil. For best results, use ghee.

How to Make Carrot Rice

Heat oil/ghee in a Kadai. Add whole spices, and saute for a few seconds or till aromatic. Then add mustard seeds and cumin seeds. Let them splutter. Add green chilies, curry leaves, and hing (asafetida). Saute for a few seconds. Next, add onions, and ginger garlic paste. Saute till the onions are light brown. Then add green peas, and grated carrot. Cook for 2 minutes. And then, add turmeric, red chili powder, garam masala, sambar powder, and salt—Cook for another minute. Add cooked basmati rice, mix everything well, and turn off the gas. Garnish it with coriander leaves & roasted cashews. Serve this South Indian-style carrot rice hot with raita or yogurt.

What to Serve with Indian Carrot Rice?

Serve Carrot Rice/Pilaf recipe with a side of yogurt or raita, pickle, and papad. However, this rice recipe goes very well with the dal recipe, like dal tadka or palak dal.

Storage Suggestions

Store: Leftover carrot rice keeps well in the fridge for up to 2-3 days. Let it cool completely, and then store it in an airtight container. Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1-2 months. Reheat: Sprinkle some water and reheat the carrot rice pilaf in the microwave or stovetop until it warms through. If Frozen, allow it to defrost in the refrigerator for a few hours and then reheat it on the stovetop or microwave for a steamy fresh carrot rice.