Carrot Rice

Carrot rice 26 July 2014

Carrots 1/2 kg grated
Rice. 1 and 1/2 cup washed and soaked for 30 minutes.
Ghee 4 tbsp
Raisins. 1 tbsp
Pistachios 1 tbsp
Almonds 1 tbsp
Black pepper 6
Cloves 4
Cinnamon 1″ stick
Green cardamom 4
Fennel seeds 1 tbsp
Sugar 1/2 cup
Salt to taste

Heat ghee in a wok. Add pistachios and almonds. Saute till light brown. Take out with a slotted spoon.
In the same ghee add cloves, peppercorns, cinnamon, green cardamom and fennel seeds. Sauté for two minutes.
Add the grated carrots and raisins and fry for 5 minutes on high heat.
Now add the drained rice. Fry for three to four minutes.
Add salt and add 3 cups of water.
Bring to boil add the sugar, mix, cover and simmer for around 10 minutes or till done.
Garnish with the fried almonds and pistachios.

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