Wash rice and cook it in the proportion 1 : 2 / 2.5 ie 1 glass rice , 2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
In a kadai / pan heat oil . Once its hot add cumin seeds, crushed whole spices ( elaichi + cinnamon and cloves) , bay leaf and cashew .
Once cashew becomes golden brown , add onion and green chilli . Saute till lightly browned .
Next add grated carrots and peas . Sprinkle little salt and saute for 3-4 mins .
Next add kasoori methi and garam masala powder ( optional ) . Mix nicely and saute till carrot shrinks and raw taste from carrot and peas goes .
That’s it our carrot methi rice masala is ready to be mixed with rice .
Add cooked rice to the masala. Add salt and mix well . Taste test .
Relish the tasty Carrot Methi Rice as such or with some raita . If you allow it to sit for some time after mixing , the rice would taste more tasty as it would have taken in the flavours well. You can warm it while serving .
Enjoy the tasty and healthy carrot methi rice in your lunch box!!
Don’t make the rice mushy . It will spoil the taste. Add few drops of ghee / oil and few drops of lemon while making rice for pulao . This will help the rice grains to remain separate .
Addition of onions n peas is purely optional . i sometimes add and at times don’t.
Since i usually make carrot methi rice for lunch box , i make it mild .. don’t add much masala . Thats why have mentioned garam masala as optional