Carrot Rice Recipe – Authentic Indian Flavors & Quick Ghee Tempering

Last Updated on 2 months by Neha Deshmukh

Carrot Rice Recipe – Authentic Indian Flavors & Quick Ghee Tempering

Hey everyone! If you’re looking for a simple, flavorful side dish that comes together in under 20 minutes, you have to try this Carrot Rice. It’s a staple in my family, and honestly, it’s one of those recipes I first made when I was starting to experiment in the kitchen – super forgiving and always delicious! It’s bright, comforting, and the ghee tempering just takes it to another level.

Why You’ll Love This Recipe

This Carrot Rice isn’t just quick; it’s packed with flavor. The subtle sweetness of the carrots combined with the aromatic spices is just… chef’s kiss. It’s perfect as a light lunch, a side with dal or any Indian curry, or even as a simple weeknight dinner. Plus, it’s incredibly versatile – you can easily adjust the spice level or add other veggies to make it your own.

Ingredients

Here’s what you’ll need to make this delightful Carrot Rice:

• 1 cup basmati rice
• 1 carrot, chopped
• 2 tsp ghee (clarified butter)
• ½ tsp mustard seeds
• ½ tsp jeera (cumin seeds)
• A few curry leaves
• 10 cashews
• 1 medium onion, chopped
• 2 green chilies, slit
• ½ tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Basmati Rice: Seriously, don’t skimp on the basmati. It has a lovely fragrance and fluffy texture that works so well here. I prefer the aged basmati for the best results. About 180g of uncooked rice is perfect.
• Ghee: Ghee is key to that authentic Indian flavor. It adds a richness you just can’t get with oil. But if you’re avoiding dairy, oil works too (see variations below!).
• Curry Leaves: These little guys are a game-changer. They have a unique, slightly citrusy aroma. You can find them fresh or frozen at most Indian grocery stores.
• Tempering Spices: The mustard seeds and cumin seeds are the foundation of the tempering. In South India, you’ll often see a pinch of asafoetida (hing) added to the tempering as well – it adds a lovely savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a wide pan over medium heat.
2. Once the ghee is hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the jeera and curry leaves. Sauté for about 30 seconds until fragrant.
4. Now, toss in the cashews and fry until they turn golden brown and crispy. Be careful not to burn them!
5. Add the chopped onions and green chilies. Sauté until the onions are translucent, about 3-4 minutes.
6. Mix in the grated carrots and cook for about a minute.
7. Season with turmeric powder and salt. Give it a good stir.
8. Gently fold in the cooked basmati rice. Make sure everything is well combined, but try not to break the rice grains.
9. Cook for another 2-3 minutes, allowing the flavors to meld together.
10. Serve hot!

Expert Tips

• Rice Consistency: Make sure your rice is cooked properly – not too mushy, not too hard. Slightly separate grains are ideal.
• Don’t Overcrowd the Pan: Using a wide pan helps the rice cook evenly and prevents it from getting sticky.
• Gentle Mixing: Be gentle when folding in the rice. You want to coat the grains with the spices, not mash them.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with 2 tsp of vegetable oil or coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chilies depending on your preference. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves adding a dash of garam masala too!
• Quick Weeknight Version: Use pre-cooked rice to cut down on cooking time. Just add it to the pan at the end and heat through.

Serving Suggestions

This Carrot Rice is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a simple raita (yogurt dip)
• Alongside a flavorful dal (lentil soup)
• As a side dish with your favorite Indian curry
• Enjoyed on its own as a light lunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! It reheats beautifully and is a great option for a quick and healthy lunch.
• Can I use a different type of rice? While basmati is preferred, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.
• What is the best way to adjust the spice level? Control the amount of green chilies you use. Removing the seeds from the chilies will also reduce the heat.
• How can I make this recipe more colorful? Add some peas, bell peppers, or even a sprinkle of pomegranate seeds!
• Can I add vegetables other than carrots? Definitely! Peas, beans, and potatoes all work well in this recipe.