Indian Carrot Rice

Name: Indian Carrot Rice
Ingredients: 1 cup basmati rice, cooked; 1 tablespoon oil; 1 cup grated carrot; 1 onion, diced; 2 small jalapenos, seeded & diced finely; 1/2 cup frozen peas; 1 tablespoon cashews; 1 teaspoon mustard seeds; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/2 teaspoon salt; 4 teaspoons lemon juice; 2 tablespoons cilantro leaves, for garnish

13 ingredients

7 steps

Ingredients

1 cup basmati rice, cooked
1 tablespoon oil
1 cup grated carrot
1 onion, diced
2 small jalapenos, seeded & diced finely
1/2 cup frozen peas
1 tablespoon cashews
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
4 teaspoons lemon juice
2 tablespoons cilantro leaves, for garnish

Directions

1

Cook the basmati rice, according to package directions.
2

While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
3

Add onion and jalapenos. Cook until onion is golden.
4

Add tumeric, chili powder and salt. Cook 1 minute.
5

Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
6

Add lemon juice, stir and then fold in peas and rice.
7

Serve with cilantro leaves sprinkled on top.