Instant Pot Carrot Rice Recipe

Yemen Carrot rice is an absolutely delicious and delicately spiced side dish. It is a quick and easy to make recipe that needs just a few ingredients.

I make this Yemeni style carrot pulao in the Instant Pot. It saves time and makes it a perfect dish for a weeknight. Serve it with a curry or dal to make a wholesome meal.

About the recipe

I love exploring international vegetarian dishes. That gives me a chance to travel without a passport. One of my favorite cuisines is the Middle East. The use of spices and the gorgeously colorful dishes make it so exotic and intriguing.

In that quest, I found this rice recipe from Yemen, an Arab country in Southwest Asia. This rice with carrot and Yemeni spices is simple and easy to make. Being a South Indian who eats lots of rice, this was the perfect recipe to try.

Yemen is similar to South India, rice is a standard feature for at least one of the meals in a day. It is typically served with lamb or other meat based dishes. But being a vegetarian, I love to serve it with either this Moroccan red lentil soup or paneer curry.

This Yemen Carrot rice recipe is very simple to make. It is an one-pot dish that makes it perfect for a week night meal. It is very mildly spiced just green chili and some ground pepper. But the addition of whole spices give a nice spicy kick to the dish.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients needed to make this Yemeni rice recipe with carrot:

• Rice - I love using Basmati rice because it is fragrant and works perfectly in this recipe. But you can use any medium ~ long grain rice you have on hand.
• Carrot
• Green Bell Pepper, onion, garlic, green chilies
• Spices - cinnamon, cloves, cardamom and ground black pepper
• Salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here the recipe for carrot rice. This is very similar to Indian Carrot pulao. You can make the recipe either in an Instant Pot or on the stove top. I have instructions for both in the recipe card.

Start the Instant Pot on 'Saute' mode. Heat oil and when hot, add chopped onion and bell peppers. Cook till the onions are translucent and peppers are tender. Add the garlic and cook until fragrant.

Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 3~4 minutes. Season with salt and pepper.

Add the rice and water; mix well and cover with the lid. Turn off saute mode and cook on 'High Pressure/ Manual' mode for 5 minutes.

Let the pressure release naturally for 10 minutes, quick release the reminder. Open the lid, gently fluff the rice and serve hot!!

Expert Tips

• I recommend using basmati rice for its fragrance, but feel free to use any medium ~ long grain rice.
• If using other variety of rice, then adjust the amount of water accordingly.
• Leftover carrot rice can be stored in an airtight container in the fridge for up to 2 days.
• Though not traditional, add other veggies like green peas, cauliflower, potato etc. to make the dish more wholesome.

You might also like

Here are a few more delicious carrot recipes you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Instant Pot Carrot Rice

Yemen Carrot rice is a lightly spiced and absolutely delicious side dish. It is very quick and easy to make. A perfect side dish for any meal.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 30 mins

Soaking Time:: 10 mins

Total Time: 1 hr

Course: Main Course

Cuisine: middle eastern, yemen

Servings: 4 Servings

Ingredients

1x2x3x

• 2 tablespoons Oil
• 2 Cloves
• 2 Cardamom
• 1" Cinnamon Stick
• 1 Small Onion, chopped
• 1 Small Green Pepper, chopped
• 2 Garlic cloves, minced
• 1 Green Chili, slit
• 2 Medium Carrots, grated
• 1½ cups Basmati Rice , soaked for at least 10 minutes
• 2¼ cups Water
• To taste Salt & Pepper

Instructions

Instant Pot Method:

• Start the Instant Pot on 'Saute' mode. Heat oil and when hot, add chopped onion and bell peppers. Cook till the onions are translucent and peppers are tender. Add the garlic and cook for 1~2 minutes.
• Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 3~4 minutes. Season with salt and pepper.
• Add the rice and water; mix well and cover with the lid. Turn off saute mode and cook on 'High Pressure/ Manual' mode for 5 minutes. Let the pressure release naturally for 10 minutes, quick release the reminder. Open the lid, gently fluff the rice and serve hot!!

Stove top Method:

• Heat oil in a saute pan; add onions and green peppers, cook till the onions are translucent and peppers are tender. Add the garlic and cook for 1~2 minutes.
• Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 3~4 minutes. Season with salt and pepper.
• 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!!

Notes

• I recommend using basmati rice for its fragrance, but feel free to use any medium ~ long grain rice.
• If using other variety of rice, then adjust the amount of water accordingly.
• Leftover carrot rice can be stored in an airtight container in the fridge for up to 2 days.
• Though not traditional, add other veggies like green peas, cauliflower, potato etc. to make the dish more wholesome.

Nutrition

Calories: 349kcal | Carbohydrates: 64g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 71mg | Potassium: 257mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5167IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 1mg

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