Carrot Rice with Cashew Nuts

written by Sunita Karthik May 25, 2011 0 comments

Published under: Carrot Rice

Ingredients:
Basmati Rice – 1 cup, cooked and cooled
Onions – 1/4 cup, finely sliced
Carrots – 1 cup, shredded
Cumin Powder – 1/2 tsp
Salt – 1 tsp
Cashew Nut Halves – 1/4 cup, roasted

For the Tempering:
Ghee – 2 tblsp
Bay Leaf – 1
Cinnamon – 3 one inch sticks
Cumin Seeds – 1 tsp

Method:
1. Put the ghee over medium heat in a frying pan.
2. When the ghee is hot add bay leaf and cinnamon.
3. Stir fry for a minute.
4. Add the cumin seeds and stir fry for one more minute.
5. Add the onions and 1/2 cup of carrots.
6. Stir fry for 2 minutes.
7. Mix in cumin powder and salt.
8. Add the cooked rice and mix the seasonings gently into it.
9. Add cashew nuts and the remaining 1/2 cup of carrots.
10. Toss gently to mix.
11. Serve.

Milagu (Black Pepper) Rice

Sunita Karthik

Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.