Carrot rice recipe – How to make carrot rice recipe – rice recipes

Carrot rice – a healthy and delicious rice recipe made with grated carrots and rice.  It is best served with curd, papad or raita.  Carrot rice is an ideal lunch box dish too, as this dish can be prepared instantly and in a jiffy.  This recipe is a good way of including carrots in your diet, if you are not very fond of carrots.  Do try this simple yet nutritious recipe and enjoy!!

Carrots are rich in Vitamin A which are important for the eyes.  The health benefits of carrots include reduced cholesterol, improved vision, boost the immune system, improved digestion and reduced signs of premature aging.  They also provide a lot of vitamins and minerals to the body.

Prep Time :  15 mins

Cook Time :  10 mins

Servings :  2 persons

South Indian cuisine


Cooked basmati or regular rice – 2 cups

Grated carrot – 1 cup

Onion – 1 small sized, chopped finely

Ghee or any cooking oil – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Cloves or lavang – 2

Tejpatta – 1 small

Dalchini or cinnamon – 1/2 inch

Green cardamoms – 2

Red chillies – 2

Cashew nuts – 10

Turmeric powder – 1/4 teaspoon

Garam masala – 1/2 teaspoon (optional)

Salt as per taste

Chopped coriander leaves – 2 tablespoons



Soak 1 cup of raw basmati rice for half an hour with enough water.  Then drain the water and add 2 cups of fresh water and pressure cook for 3 whistles.  Once cooled down, keep the cooked rice aside.  You will get 2 to 3 cups of cooked rice.


Heat 2 tablespoons of ghee in a pan.  Add mustard seeds and cumin seeds and allow it to splutter.  Then add bay leaves, cloves, cinnamon and cardamoms and stir fry for 30 seconds on a low flame.  Add cashewnuts and red chillies and stir well.

Once the cashewnuts becomes light brown in colour, add chopped onions.  Saute on a low to medium flame, till the onions become translucent.

Add salt so that the onions gets cooked quickly.    Add 1 cup of grated carrots.

Mix everything well.  Saute the carrots for 2 minutes on a low flame.  Add turmeric powder, garam masala and salt.  Mix well.

Cook on a low flame for 2 minutes.   Add the cooked rice and mix again well.

Cook for a minute and switch off the flame.  Garnish with chopped coriander leaves.

Serve nutritious carrot rice with raita, salad or papad.


You can also cook the rice separately in a pot or pan by adding little more water. Once cooled down, gently fluff the rice and keep it aside.

I have used basmati rice for this recipe.  You can use regular sona masoori rice or surti kolam rice.

If you have any leftover rice or ready rice, this rice dish can be prepared instantly.

You can also add peanuts instead of cashewnuts.  It tastes good.


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