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Pudina Carrot Pulao / Mint Carrot Rice

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20mins   CookTime:15mins   Cuisine: Indian

Mint – Carrot Rice is my newest try with left over rice. For a reason, I feel quite satisfied (actually a bit of proud 🙂 ) about this dish. These mint leaves I used  here are from my small plant in my kitchen. Yes, its growing perfectly even in this cold weather.

And yes, using our home grown veggies / herbs, gives an accomplished feeling. Waiting for summer to plant more such plants in the backyard.

Possible Alterations for the recipe, ‘Mint and Carrot Rice Pulao (Instant Pot, Stove Top)’:

Using Left over rice:

Cooking as a One-Pot Meal:

SHORT VIDEO FROM MY YOU TUBE CHANNEL:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other Rice recipes here⇒ Main Course

Kids Lunch Box collection here⇒ Lunch Box

Related Posts with ‘MINT’:  

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Ingredients:

  • Cooked Rice – from 1 cup of rice grains
  • Fresh Mint Leaves – a handful
  • Carrots – 4 (small)
  • Cooking Oil – 3 tablespoons
  • Onions – 2 (small)
  • Green Chillies – 6
  • Ginger piece – 1 inch piece
  • Garlic – 2 cloves (optional)
  • Star Anise – 1
  • Cardamom / Dalchini – 2
  • Black Peppercorns – 1 teaspoon
  • Cloves – 4
  • Bay Leaves – 4
  • Salt – as per taste
  • Cashew Nuts – 10

Special Ingredients:

  • Basmati Rice
  • Green Chillies
  • Cashew Nuts

Step Wise pics Procedure for ‘Pudina Carrot Pulao / Mint Carrot Rice (Stove Top, Instant Pot)’:

PREP WORK (common for both methods):

Wash the mint, peel and grate the carrots, slit the green chillies length wise, chop the ginger, slice the onions.
Grind the dry roasted mint leaves, slit green chillies into fine paste.

STOVE TOP METHOD COOKING:

Add the oil, bay leaves, cinnamon, black peppercorn, cloves, star anise, chopped ginger, chopped garlic (optional) into a frying pan and sauté.
Mint-Carrot Rice in a serving dish, garnished with fried cashew nuts. With raita made with fresh homemade curds.

INSTANT POT METHOD COOKING:

Switch ON the Instant Pot. Set the IP>> Mode to Sauté, Time to 5 mins. Add all these>> Chopped Onions, Chopped Ginger-Garlic, Bay leaves, Cinnamon Stick, Cardamom, Cloves, Black Peppercorn, Star Anise. Stir fry until the IP BEEPS.

Tips:

  • Basmati Rice suits best here, but tastes good even with any other rice variety.
  • Adjust the salt and spice as per your taste.
  • You can store this dish up to a week, in the fridge and just re-heat before serving.

Result:

  • Obviously, the flavour of mint is dominating the dish and that turns out to be the positive effect too.
  • The carrots in between the rice, added sweetness to it.
  • It has become my kids favourite rice recipe for school lunch box, and good for me to use up any left over rice.
  • We had freshly made raita from homemade curds/yogurt as a side. That made a complete meal.

Mint and Carrot Pulao Rice / Pudina Carrot Rice Recipe

VegCookBook by Praveena
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Indian, South Indian
Servings 4 people

Instructions
 

PREP WORK (common for both methods):

  • Wash the mint, peel and grate the carrots, slit the green chillies length wise, chop the ginger, slice the onions.
  • Grind the dry roasted mint leaves, slit green chillies into fine paste.

STOVE TOP METHOD COOKING:

  • Wash the mint leaves, peel and grate the carrots, slit the green chillies length wise, chop the ginger, garlic (optional) and onions. 
    Put a frying pan on stove top under medium flame.
    Dry roast the mint leaves, take them into grinder / mixie along with green chillies to make fine paste.
    Add oil and let it heat.
    Fry the cashew nuts and take them aside.
    Sauté all the spices -> bay leaves, black peppercorns, cloves, cinnamon sticks, star anise, chopped ginger, chopped garlic (optional).
    Add the onions and fry them until soft. Repeat the same for grated carrots.
    Then add the salt, mint paste, give a mix and simmer for 1 min.
    If LeftOverRice: Add the cooked rice into the same pan, mix everything.
    Switch the flame off after 2-3 mins. Done!
    If Freshly Cooked Rice: Transfer the content in the pan onto the cooked rice, mix everything thoroughly. Done!

INSTANT POT METHOD COOKING:

  • Switch ON the Instant Pot.
    Set the IP>> Mode to Sauté, Time to 5 mins.
    Add all these>> Chopped Onions, Chopped Ginger-Garlic, Bay leaves, Cinnamon Stick, Cardamom, Cloves, Black Peppercorn, Star Anise.
    Stir fry until the IP BEEPS.

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!

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