VEGAN

Rice with Carrots and Coconut

Main Dishes | Indian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is adapted from a cookbook by Emily Johnson.

Ingredients

Basmati rice - 6.7 oz
Vegetable Oil - 2 tablespoons
Sesame Seeds - 1½ tablespoons
Cloves - 6 pieces
Black peppercorns - 6 pieces
Cinnamon stick - 1 piece
Coconut - 1.8 oz
Water - 17 fl oz
Carrot - 8.1 oz
Salt - to taste
Raisins - 2 tablespoons

Step by Step guide

Step 1

Chop the carrot.

Step 2

If using basmati rice, sort, rinse, soak, and drain it.

Step 3

Heat ghee or vegetable oil in a heavy non-stick pot over medium heat. Before it starts to smoke, add the sesame seeds, cloves, black pepper, cinnamon stick, and coconut. Fry, stirring, until the coconut turns golden. Add the rice and sauté for a few minutes until the rice grains become slightly translucent.

Step 4

Add water and the remaining ingredients, increase the heat, and bring to a boil.

Step 5

Reduce the heat to low, cover tightly with a lid, and let it simmer undisturbed for 20-25 minutes until the rice is fluffy, the vegetables are soft, and all the liquid is absorbed.

Step 6

Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up. Just before serving, remove the lid and fluff the hot rice with a fork.