Carrot Rice Recipe – Authentic Indian Flavors & Saffron Milk

Last Updated on 4 months by Neha Deshmukh

Carrot Rice Recipe – Authentic Indian Flavors & Saffron Milk

Hey everyone! Today, I’m sharing a recipe that always reminds me of festive lunches at my grandmother’s house – Carrot Rice, or Gajar Chawal as we call it. It’s a beautiful dish, both in color and flavor, and surprisingly easy to make. The sweetness of the carrots, the aroma of saffron, and the subtle spice… it’s just pure comfort food. Let’s get cooking!

Why You’ll Love This Recipe

This Carrot Rice isn’t just delicious; it’s a little bit special. It’s a fantastic way to add some color and sweetness to your meal. Plus, it’s a great way to use up carrots! It’s a wonderfully aromatic and flavorful dish that’s perfect for a weeknight dinner or a festive occasion. You’ll love how the saffron-infused milk elevates the whole experience.

Ingredients

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

• 2 cups basmati rice
• 2-3 teaspoons salt (adjust to taste)
• ½ teaspoon cardamom powder
• To sprinkle: cumin powder
• Pinch of saffron
• 1 tablespoon milk
• 1.25 cups shredded carrot (about 2 medium carrots)
• ½ cup raisins
• 5 tablespoons vegetable oil
• 2 tablespoons granulated white sugar

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually get the Daawat or India Gate brands. Around 300-350g of basmati rice is ideal.

Carrots: Selecting for Sweetness & Texture

For the best flavor, choose sweet, vibrant orange carrots. I prefer using regular carrots over baby carrots for this recipe, as they have a better texture when sautéed.

Saffron: The “Red Gold” of India – Quality & Usage

Saffron is expensive, yes, but a little goes a long way. Look for good quality saffron strands – they’ll have a deep red color and a strong aroma. Don’t skimp here; it really makes the dish!

Cardamom: Aromatic Spice Profile & Regional Variations

I use ground cardamom for convenience, but you can also use 4-5 green cardamom pods, lightly crushed. The aroma is just heavenly.

Vegetable Oil: Traditional Choices & Substitutions

Traditionally, we use vegetable oil, but you can also use sunflower oil or even ghee for a richer flavor. Ghee adds a beautiful nutty aroma.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, soak the basmati rice in water for about 45 minutes. This helps it cook up fluffy and separate. Drain it well once it’s soaked.
2. Bring a large pot of water to a boil. Add salt, then gently add the soaked rice. Cook for about 10 minutes, until it’s al dente – slightly firm to the bite. Drain it well and set aside.
3. Now, heat the oil in a pan over medium heat. Add the shredded carrots and sauté for 1-2 minutes, until they start to soften.
4. Add the sugar to the carrots and continue cooking until the sugar caramelizes and coats the carrots beautifully. This is where the magic happens!
5. Toss in the raisins and cook for another 1-2 minutes. Once they plump up, drain any excess oil and wrap the carrot-raisin mixture in a small aluminum foil packet.
6. Layer the cooked rice in the same pan you used for the carrots. Sprinkle the cardamom powder evenly over the rice. Place the foil packet with the carrot-raisin mixture right on top of the rice. Drizzle a little of the reserved oil over the rice.
7. Cover the pan tightly and steam on low heat for 20-30 minutes. This is crucial for the flavors to meld together. While it steams, soak the saffron in the milk – this will release its color and aroma.
8. Finally, gently fluff the rice with a fork. Transfer it to a serving bowl, drizzle the saffron milk over the top, sprinkle with cumin powder, and garnish with the carrot-raisin mixture.

Expert Tips

• Don’t overcook the rice! Al dente is key for a fluffy final product.
• Make sure the pan is tightly covered while steaming to trap all the lovely aromas.
• If you don’t have time to soak the rice, you can rinse it thoroughly under cold water until the water runs clear.

Variations

• Vegan Adaptation: Simply skip the milk when soaking the saffron, or use plant-based milk like almond or soy milk.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder to the carrot mixture for a little kick.
• Festival Adaptations: This is a popular dish during Navratri and Diwali. Some families add chopped nuts like cashews or almonds for extra richness. My aunt always adds a touch of rose water during Diwali!

Serving Suggestions

Carrot Rice is fantastic on its own, but it’s even better with a side dish. I love serving it with Borani Banjan (a yogurt-based spinach dish) or a simple cucumber raita. A fresh salad also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for this Carrot Rice?

Basmati rice is the best choice! Its long grains and delicate aroma really shine in this dish.

Can I use brown rice instead of basmati? How will it affect the cooking time?

You can, but it will significantly change the texture and cooking time. Brown rice takes much longer to cook (around 45-50 minutes) and will be chewier. You’ll also need to adjust the amount of water.

How can I make the carrot-raisin mixture ahead of time?

Absolutely! You can make the carrot-raisin mixture a day in advance and store it in the refrigerator. Just bring it to room temperature before adding it to the rice.

What is Borani Banjan and where can I find a recipe?

Borani Banjan is a delicious yogurt-based spinach dish. You can find a recipe here: [link to Borani Banjan recipe].

Can I adjust the sweetness level in this recipe?

Yes, definitely! Start with 2 tablespoons of sugar and add more to taste.

Is saffron essential for the flavor, or can I omit it?

Saffron adds a unique flavor and beautiful color, but you can omit it if you don’t have it. The dish will still be delicious, just not quite as vibrant.

How do I know when the rice is perfectly steamed?

The rice should be fluffy and tender, and the flavors should be well combined. If it’s still a little firm, steam it for a few more minutes.