Carrot capsicum rice
1 1/2 cup basmati rice
2 large carrots peeled and grated
1/4 green bell pepper chopped fine
1/2 onion finely chopped
3 tablespoons finely chopped cilantro
2 green chillies
1 medium piece of ginger freshly crushed
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1.Cook basmati rice with just enough water (same as the rice level) for up to 2 whistles.Once the pressure is released spread it using a fork.
2.Wash,peel and grate carrots.Chop green bell pepper.Crush ginger and keep aside.
3.In a skillet add sesame oil and temper with mustard cumin.Once they splutter add cilantro and ginger and saute well.
4.Next add the onions and saute till golden.Add the vegetables and saute for 5 minutes.Add salt and cook for 5 more minutes till carrots are completely cooked.
5.Now add the cooked rice gently and drizzle with ghee.Close the skillet and leave it undisturbed for 10-15 minutes.Then mix gently without breaking the rice grains.
6.Serve with raita or any side dish of choice.
1.The main reason for amazing flavor of this rice is adding cilantro along with ginger.So do not skip that step.
2.Ghee imparts a very unique taste to this dish.So please try including in this especially if making for kids.
3.Do not add a lot of veggies to this as it may over power cilantro-ginger flavor.
To go with this rice I made a raita with tomato and mint and ginger (I got my hands on a whole lot of fresh ginger :P). Not much a recipe but wonderful taste.
Just puree 2-3 tomatoes,a piece of ginger,handful of mint leaves with 1/2 cup curd along with salt.That’s it !