1. Rice - 1 cup
2. Water - 2 cups
3. Salt - 1 tsp + 1/4 tsp, divided
4. Oil - 1 Tbs +2Tbs+ 1/2 Tbs divided
5. Cumin seeds - 1 tsp
6. Mustard seeds - 1 tsp
7. Onion - 1/2 cup, finely chopped
8. Cumin powder - 1 tsp
9. Garam masala powder - 1/2 tsp
10. Turmeric powder - 1/8 tsp
11. Red chilli powder - 1/2 tsp (adjust to suit your taste)
12. Grated carrots - 1 1/2 cups
13. Cilantro - 1 Tbs + 1 Tbs, finely chopped, divided
14. Raisins - 1 1/2 Tbs
15. Cashew nuts - 1 1/2 Tbs
1. Wash and soak rice for 15 minutes. Drain well.
2. Add 2 cups of water, 1 tsp salt and 1 tbs oil and mix well. Cook in an electric rice cooker.
3. Once rice is cooked, immediately transfer to a large tray and allow to cool.
4. To a hot kadai, add 2 Tbs of oil.
5. Add the cumin and mustard seeds and let splutter. Add the finely chopped onion pieces and sauté until edges are light golden brown.
6. Add cumin powder, garam masala powder, turmeric powder and red chilli powder and stir well to combine.
7. Add the grated carrots and mix well to combine. Add 1/4 tsp salt and 1 Tbs cilantro and mix again. Cook with the lid on until the grated carrots are cooked, stirring every now and then.
8. In the mean time, use the tips of your fingers to separate the rice grains.
9. Add rice to the cooked carrots and mix well.
10. Heat the remaining 1/2 Tbs of oil in a sauce pan and fry the raisins until they are plump. Using a spoon, drain excess oil and transfer the raisins to the carrot rice. Fry the cashew nuts in the remaining oil until they turn golden brown and mix it with the rice.
11. Add 1 Tbs of cilantro and mix well.
12. Enjoy this simple but delicious carrot rice with your favourite side dish, I love it with raita. Tastes Yummy!