Carrot Cashew Rice Recipe for any occasion | Easy Vegan Recipes
Carrot Rice Recipe for any occasion | Easy Vegan Recipes
These Plant Based recipes are cheap, budget friendly and best of all really tasty. Easy, one-pot vegan meals perfect for any occasion. These incredibly easy to make vegan recipe will not disappoint you! :)
Do you have a favorite rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)
3 Tablespoon Olive Oil
1 cup / 130g thinly sliced Onion
2 cups / 225g Thickly grated Carrots or Julienne cut carrots
1+1/2 cup / 300g White Basmati Rice
Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cinnamon
2 Bay Leaves
2+1/4 Cup / 525ml Water
1/2 Cup / 70g Cashews
1/4 Cup / 35g Raisins
Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes.
PLEASE NOTE: It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy. Also, thinly slice the onion.
Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.
To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later.
(PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy)
Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked.
While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer.
Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? After adding back the cooked carrots/onions/cashews/raisins to the cooked rice - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Lemon Rice | South Indian style rice recipe | Rice recipes for lunch | Lunchbox recipes #shortvideo
We are making South Indian style Lemon rice???? SAVE the video to try the recipe later :))
➡️ Steps :-
1) In a kadai heat 1 tbsp ghee
2) Add ¼ tsp each - Mustard seeds, Chana dal, Urad dal and Ginger. Let them splutter
3) Add 20 peanuts and 10 Cashews. Stir continuously until they turn brown
4) Add 2 dry red Chilli and 12-15 Curry leaves. Sauté them
5) On low heat add ¼ tsp Turmeric powder, then goes along 1 cup cooked rice, 1 tsp Salt and squeeze half lemon juice
6) Mix the rice and cook for another 2 min
7) Serve with Raita / Chutney and Enjoy!!
lemon rice with pistachio peanut cashew nut dry fruit by little chef
little chef is about a four year old boy.Cooking is his passion and he enjoys making latest desi continental food recipes in his own way under parental assistance and guideline. show your love and appreciate this world's youngest chef.
How To Make Easy Lemon Rice | South Indian Style Lemon Rice Recipe
Have some leftover rice? Try this quick and easy lemon rice recipe. Lemon rice makes for a quick wholesome meal and tastes very good as a packed meal too. So whether you are wondering what to make for lunch or pack in the tiffin, this lemon rice will surely be loved by all.
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Click for the detailed written recipe!
------------------------------------------------------------------------------------------------------------------------- INGREDIENTS:
Oil (Sesame Oil / Peanut Oil. If these are not available, then any regular cooking oil)
Peanuts - 1/4 cup
Cashews - 2 tbsp
Mustard Seeds - 1/2 tsp
Split urad dal - 1 tsp
Chana dal - 1 tsp
Dry red chillis - 2, split into half
Green chilli - 1, split into half
Curry leaves - around 10-12
Turmeric powder - 1/2 tsp
Ginger - 1/4 inch pc, finely chopped
Hing - 1/2 tsp
Cooked Rice - 4 cups
Lemon juice - 1.5-2 tbsp
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Lemon rice (variety rice)❤️ #newchannel #subscribetomychannel #supportme #cookingchannel
EASY AND TASTY LEMON RICE/ Episode 15/ Sarita’s Kitchen
INGREDIENTS
4 tbsp
Oil
250 gms
Steam Rice
50 gms
Peanuts
1 tbsp
Chana dal
1 tbsp
Urad dal
1 tsp
Mustard Seeds
1 tsp
Cumin Seeds
3-4 Dry Red Chilies
5 Cashews (optional)
3-4 Green Chilies ( cut slit)
3-4 Lemon juice
1 tsp
Sugar
Salt to taste
Few Curry leaves
Coriander (finely chopped)
PREPARATION
Take a kadhai/pan
Heat oil
Fry peanuts
After it turns brown add chana and urad dal, mustard seeds, cumin seeds,
cashews, dry red chilies and green chilies, curry leaves and sugar
Mix well
After the tadka/tempering roasts well, add turmeric powder
Turn off flame
Mix tempering into Rice and mix
Add Lemon Juice, Salt to taste
Mix well....your Lemon rice is ready!
Music courtesy: