Carrot Rice or Carrot pulao is a very delicious and nutritious. This is very easy and simple to make. Carrot in its cooked form or raw, is good for your health. The Carrot Rice is another variation of the mixed rice dishes that are served in the South Indian Cuisine. Carrot rice made of carrots and spices like cinnamon and cloves.
Here we added complete nutrient details and preparation methods.
Rice_Cooked_Long grain – 50 Grams
Onions Raw – 10 Grams (onion chopped)
Ginger Slices ( 1″ dia) – 2
Garlic Cloves – 3
Garam Masala Powder / Spices Mixture – 1 Teaspoon
Red Chilli Spices / Chilli Powder – 0.5 TableSpoon
Coriander Leaves / Cilantro – 2 Sprig
Mint leaves / Peppermint – 2 Grams
Bay leaf Spice – 0.25 TableSpoon
Cumin Powder – 0.25 TableSpoon
Cardamom spices / Ellakkai – 0.25 TableSpoon
Cloves / Lowanga – 0.25 TableSpoon
Cinnamon / Pattai – 0.25 TableSpoon
Carrot (chopped) – 50 Grams
Cashewnuts – 5 Grams
Sesame seed Oil – 1 TableSpoon
Salt – 1 Teaspoon
The Preparation Methods:
Step 1: Heat oil in a pan. If using cashews, golden fry them and set aside. Saute dry spices such as bay leaf, jeera, cardamoms, cinnamon and cloves.
Step 2: Add chopped or sliced onions and fry until they turn lightly golden or brown.
Step 3: Add ginger garlic paste and fry until the raw smell goes off.
Step 4: Add finely chopped carrots and saute for a while.
Step 5: Add salt and cook on a low flame until done.
Step 6: Add red chili powder, garam masala and mint leaves or coriander leaves. Mix everything well and fry for a minute.
Step 7: Cover the pan and cook on a low flame for 1 to 2 minutes. This helps the veggies to absorb the flavors well. The mixture is slightly moist now, this prevents the rice from becoming dry even when stored in lunch box for few hours.
Step 8: Switch off the stove. Add cooked and cooled rice, sprinkle salt.
Step 9: Mix everything well. Usually add hot rice to the pan and sprinkle salt and oil. Set aside to cool completely and add cashewnuts.
Carrot rice can also be served with a simple raita or a bowl of plain curd.
Calories and Nutrients
Nutrients Calculated Approximately: 1 Cup Carrot Rice
Calories: 300.59 Kcal
|Macronutrients||Nutrition Values||Daily Values (%)|
|Carbohydrate||34.99 grams||10.1 %|
|Total Fiber||7.46 grams||24.33 %|
|Protein||5.14 grams||9.11 %|
|Fat||17.98 grams||26.62 %|
|Saturated acids||2.67 grams||12.97 %|
|Dietary Cholesterol||0 mg||0 %|
|Sugar||3.81 grams||0 %|
|Vitamins||Nutrition Values||Daily Values (%)|
|Vitamin A||2973.25 Mcg||198.25 %|
|Vitamin C||13.02 mg||22.86 %|
|Vitamin E||2.06 mg||10.12 %|
|Vitamin K||31.05 mcg||38.23 %|
|Thiamin||0.17 mg||12.82 %|
|Riboflavin||0.11 mg||7.06 %|
|Niacin||1.98 mg||8.95 %|
|Vitamin B6||0.38 mg||23.24 %|
|Folate||53.79 Mcg||13.3 %|
|Vitamin B12||0 Mcg||0 %|
|Pantothenic Acid||0.53 mg||5.33 %|
|Choline||13.72 mg||0 %|
|Minerals||Nutrition Values||Daily Values (%)|
|Calcium||115.41 mg||13.95 %|
|Copper||191 mg||13 %|
|Fluoride||22.36 mg||0 %|
|Iron||3.79 mg||25.3 %|
|Magnesium||55.74 mg||14.67 %|
|Manganese||2.07 mg||101.87 %|
|Phosphorus||115.25 mg||11.26 %|
|Potassium||0.47 mg||13 %|
|Selenium||6.65 Mcg||9.95 %|
|Sodium||2.41 mg||100.32 %|
|Zinc||1.15 mg||8.21 %|
* Mg – Milli Grams
* Mcg – Micro Grams