Corn & Carrot Rice

Finally we had our first Snow of the season this weekend. Not that I was missing the snow, but I get a little paranoid when weather is not normal for a season, it makes me think of global warming and it's extreme effects. Well for now, I can be rest assured that real winter is here and will probably be here for sometime. 
Corn & Carrot Rice
For this month's Taste & Create, being hosted by Min of Bad Girl's Kitchen, I got paired with Veena @ Veg Nation. Veena blog has tons of delicious vegetarian dishes and I had quite a few bookmarked to try. But as always got busy with other things and was able to make 2 of dishes. One is this easy peasy Corn rice and the other one is the Spring onion Dal. I couldn't take pictures of dal since I made it on a weekday and had no time to take the pics.
Corn & Carrot Rice
Corn rice is a great one-pot dish that can be made in no time in a pressure cooker. My addition is a carrot to make the dish a little more colorful and tad bit healthy. Here's how I made it.
Finally we had our first Snow of the season this weekend. Not that I was missing the snow, but I get a little paranoid when weather is not normal for a season, it makes me think of global warming and it's extreme effects. Well for now, I can be rest assured that real winter is here and will probably...

Corn & Carrot Rice

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield2~3 serving s 2~3 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Basmati Rice
1 cup
Corn kernels
½ cup
Carrot - medium, chopped
1
Onion - medium, thinly sliced
1
Ginger + Garlic paste
1tsp
Cinnamon stick - piece
1"
Cloves
4
Bay leaves
2
Garam Masala
1tsp
Red chili powder
½tsp
Cumin seeds
1tsp
Lemon Juice
2tbsp
Salt
to taste

Steps

  1. Rinse the rice and soak in water for at least 15minutes.
  2. Heat 2tbsp oil in a pressure cooker. Add cumin seeds, cinnamon stick, cloves and bay leaves. Once the seeds start to splutter, add onions and saute till they turn translucent.
  3. Add ginger + garlic paste and cook for another minute.
  4. Next add corn and carrots and saute for 2-3 minutes.
  5. Add red chili powder and garam masala and cook for a minute. 
  6. Drain the rice and mix gently. Add 1½ cups of water, lemon juice and salt. Mix well, cover and cook for 2 whistles.
  7. Serve hot with a side of pickle, curry, dal or yogurt.
Corn & Carrot Rice
Corn & Carrot Rice
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