Carrot Rice recipe - How to make Carrot Rice
Main Procedure- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Put 2½ cups of water to boil.
- Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms, fennel seeds and onions and sauté till the onions turn translucent.
- Add the rice, carrots and salt and sauté for 5 minutes.
- Add the hot water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Separate each grain of rice lightly with a fork.
- Serve hot.
Nutrient values per serving
| Energy | 256 cal |
| Protein | 3.9 g |
| Carbohydrates | 44.8 g |
| Fiber | 3.2 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 474.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 24.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8 mg |
| Potassium | 28.5 mg |
| Zinc | 0.8 mg |