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Corn & Carrot Rice Yum
Corn & Carrot Rice
Course main course
Cuisine indian
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • ½ cup Corn kernels
  • 1 Carrot – medium, chopped
  • 1 Onion – medium, thinly sliced
  • 1 tsp Ginger Garlic + paste
  • 1 Cinnamon ” stick – piece
  • 4 Cloves
  • 2 Bay leaves
  • 1 tsp Garam Masala
  • ½ tsp chili powder Red
  • 1 tsp Cumin seeds
  • 2 tbsp Lemon Juice
  • to taste Salt
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • ½ cup Corn kernels
  • 1 Carrot – medium, chopped
  • 1 Onion – medium, thinly sliced
  • 1 tsp Ginger Garlic + paste
  • 1 Cinnamon ” stick – piece
  • 4 Cloves
  • 2 Bay leaves
  • 1 tsp Garam Masala
  • ½ tsp chili powder Red
  • 1 tsp Cumin seeds
  • 2 tbsp Lemon Juice
  • to taste Salt
Corn & Carrot Rice
Instructions
  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.
Recipe Notes

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