carrot rice

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My mums friend is from pakistan and bought over a present of carrot rice. It tasted soo good so i was wondering if anyone knew its name and possibly a recipe . Apparently you put everything into one pot that all i remember! :frowning:

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Re: carrot rice

gajrela ?

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Re: carrot rice

Chinese Rice?

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Re: carrot rice

Because Gajrella is sweet and mostly without rice

5

carrot rice

I’ve had this before. This recipe seems pretty close to what I remember

http://www.indiankhana.net/2013/07/carrot-rice-recipe-lunch-box-recipes.html?m=1

CARROT RICE RECIPE
Author: Priti | Category: Main Course | Cuisine: South Indian
Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins
Serves: 2-3

Ingredients:
Basmati Rice - 1 Cup
Carrot - 2 Large
Onion - 1 Medium
Oil - 1 tbsp
Ghee - 1 tbsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cashewnuts - 8-10 (I didn’t use)
Cloves - 2
Cinnamon - 1 inch piece
Curry Leaves - Few
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Lemon Juice - 1 tbsp
Salt - To Taste
Water - 2 Cups

Method:

  1. Soak washed basmati rice for 10 minutes and cook with 2 cups of water in pressure cooker or rice cooker or open pan. Use less water if your basmati rice take needs less than water like 1.5 cups. Once cooked spread rice in a plate and allow to cool.

  2. Slice onion, peel and grate carrots.

  3. In a pan or wok heat oil add mustard, cumin seeds, cloves, cinnamon, curry leaves and allow to splutter. Add onion, ginger-garlic paste, cashews and saute until onion becomes soft.

  4. Add grated carrot, mix and cook for 2-3 minutes or until carrot becomes soft.

  5. Add salt, red chilli, turmeric and garam masala powder and mix well to combine everything. Add cooked rice and stir gently to mix carrot masala with rice but take care not to break rice.

  6. Cook for 2 minutes with gentle stir intervals, add lemon juice mix well and off flame.

Garnish with coriander leaves and serve with raita of your choice

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Re: carrot rice

Thanks soo much it might be this cause its salty not sweet and she used lamb/ beef in it . Do you perhaps know its name?

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Re: carrot rice

I dont think so but the recipe sounds good. Apparently there is an afghan version of this rice as well which is also very nice but i havent heard of a chinese version.

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I’m not sure of the exact name…my Ammi always called it “gajjar pulao” lol…it’s a very common dish from Andhra Pradesh/South India ..I’m sure there is a proper name for it in Telegu, I just don’t know what it is lol

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Re: carrot rice

.

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Re: carrot rice

							i think that might be it! Because it wasn't very complicated  recipe. Do you know if theres an afghan version of this? my friend told  me there is and its also really good. Im not sure if there's any  different but she said theres a special mixture of spices for the afghan  version. Also is this the same recipe used in pakistan? because the  recipe was pakistani that i tasted not indian. Thanks for your help i'm  lookign forward to recreating it!
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Re: carrot rice

The version you find in Pakistan is usually called Afghani/Kabuli pulao. It can be served with lamb/chicken/beef. I’ve made this before and it turned out great! The only substitution I made was I made a vegetarian version by adding green lentils, and then I made afghani style beef seekh kebab seperately and arranged those around the side of the serving dish with the mound of pulao in the middle

Kabuli Pulao or Afghani Pulao (Rice Pilaf with Meat, Nuts & Carrots) | OurDesiWorld.com: Recipes

  • Lamb or Beef – 2½ lbs, large pieces
  • Beef/Lamb broth – 1 cup
  • Basmati rice – 2½ cups
  • Onion – 1 large, diced
  • Garam Masala (spice blend: ground peppercorns, cloves, cinnamon, cardamom) – 1 tsp
  • Saffron – ½ tsp
  • Cumin powder – ½ tbsp
  • Salt – 1 tsp
  • Brown sugar – 1 tsp, optional
  • Carrots – 2, julienned (sliced) thin vertical slices
  • Yellow raisins – 1 cup
  • Almonds – ½ cup, blanched
  • Pistachios – ½ cup, blanched
  • Cooking oil – ½ cup
  • Water – 2 cups

PreparationSoak rice in water in a bowl and keep aside.
Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. Add water and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
In a separate pan, sauté carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.

When meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil. Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). Alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes.
When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the the oven at 300 degrees Fahrenheit for 5 minutes.
Serve hot with salad and chutney.

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Re: carrot rice

^ sounds yum khatti

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Re: carrot rice

Thank you this sounds so yummy :slight_smile:

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Khatti, I made this recipe and I used chops. My nephew loved it so much. The adults loved it too . Very flavorful recipe with just two spices. Yum yum. This is going in my go to recipes.