Turmeric Spiced Carrot Rice

Turmeric and carrot rice

2 cups Uncooked basmati rice
1 small onion, finely chopped
3/4 to 1 cup grated or small sliced carrots
1/2 Teaspoon or to taste Turmeric powder
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
Red chili to taste {Optional}
About 4-5 cups of hot water {depends on the rice}

A} Wash the rice, drain, and set aside.
B} Heat oil in deep pot
C} Sauté onions in oil until limp
D} Add garlic and ginger, continue stirring and frying until the flavours have mixed well, {it should develop a nice aroma}
E} Add washed rice, turmeric powder, cumin seeds and stir it thoroughly
F} Now add the boiling water Stir well
G} Cook for about five minutes, then cover the pot and simmer for a few minutes, stir occasionally
H} Check every few minutes to see if more water is needed and add hot water as needed. Stir as liquid is been added.
I} After ten minutes add the carrots and chopped red chilies. Keep covered
J} Continue cooking over low heat for ten more minutes
K} Remove the pot from the stove, keep covered.
L} Place entire pot in warm oven for an additional ten minutes or so, all the moisture should be absorbed by rice. The carrots should be tender too.
M} Serve hot with any grilled dish or curry and salad of your choice.

Notes: This rice tastes best when it is hot/ warm

Spiced meat: Nyama kavu recipe —>  meat

Written by Farhat

Farhat Abbas

Leave a Reply

Your email address will not be published. Required fields are marked *