BM# 44: A-Z Cooking Series — Around the World in 30 days

Country: Y for Yemen

Dish: Yemeni Carrot Rice

Today we are going to Yemen, an Arab country in Southwest Asia. We are only a day way from our final destination tomorrow and I can’t believe how fast the month passed.


The first dish I made for Yemen was a colossal failure — the first and last failure in my entire A-Z International series. I was quite upset since I planned to make it at the very end and didn’t have enough time to remake it. So I picked a very quick and simple (no-fail) recipe for Yemeni Carrot rice from the blog Queen of Sheba. This is an awesome Yemeni food blog that has a ton of authentic Yemeni recipes.

The Carrot rice recipe I picked was, as I said, very simple to make and it is a one-pot dish that makes it even more perfect for a week night meal. I was worried with just 1 green chili and some pepper the rice would taste sweet, but the addition of whole spices made the dish have a nice spicy kick to it. Rice turned beautiful yellow after mixing it with carrots — almost like turmeric was added to the dish.

Recipe adapted from here:

Carrot Rice
Carrot Rice
Yum
Print Recipe
Servings Prep Time
23 serving 20 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
23 serving 20 minutes
Cook Time Passive Time
30 minutes 10 minutes
Carrot Rice
Carrot Rice
Yum
Print Recipe
Servings Prep Time
23 serving 20 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
23 serving 20 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
  • 1 cup Basmati Rice - soaked for at least 10 minutes
  • 2 Carrot - medium, grated
  • 1 Onion - small, chopped
  • 1 Pepper Green - small, chopped
  • 2 cloves Garlic - minced
  • 1 Green Chili - slit
  • 2 Cloves
  • 2 Cardamom
  • 1 Cinnamon " Stick
  • to taste Salt Pepper &
Servings: serving
Instructions
  1. Heat 2tbsp oil in a saute pan; add onions and green peppers, cook till the onions are trnaslucent and peppers are tender.
  2. Add the garlic and cook for 1~2 minutes.
  3. Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 8~10 or until the carrots are tender. Season with salt and pepper.
  4. Add the rice and 2 cups of water; bring the mixture to a boil. Then cover and cook till all water is absorbed and rice is cooked through. Serve hot!!
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0 thoughts on “Yemen — Carrot Rice”

  1. It is similar to bagara, vegetable pulao but with grated carrot. It is amazing how the carrots gave that yellowish color to rice.

  2. Pavani the black pepper takes care of the flavor ..the rice looks delicious. .like the green peppers they give such a nice aroma to the dish.

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