Ingredients

Rice ( sona masoori//basmati)—1 cup

Grated carrot—2 cups

Onion (irulli//pyaz)—chopped—1 big or 2 medium sized

Green chillies (hasiru menasina kayi//hari mirch)—1

Ginger (shunti//adarak )—small piece or paste—1 teaspoon

Garlic pods (belluli//lehsun)—4 to 5

Oil—3 to 4 tablespoon.

Turmeric powder (arisina//haldi)—1/2 teaspoon

Spices

Tej patta ( bay leaf//pulao leaf)—1

Star anise —2

Green cardamom ( ellaki//elaichi)—1

Cloves (lavanga)—4

Dalchini sticks ( cinnamon)—2 small pieces

Jeera (jeerige//cumin seeds)—1 tablespoon

Hing (asafoetida//ingu)—1/2 teaspoon

Red chilli powder—1 teaspoon

Roasted jeera powder—1 teaspoon

Garam masala powder—1/2 teaspoon

Coriander powder (dhania powder)—1 teaspoon

Salt—to taste

Wash the rice and cook with 2 1/4 cups of water so that each grains are separate.

Cook in pressure cooker for 3 whistles or you can cook in rice cooker.

Once’s the pressure reduces open the lid and take rice and keep it aside .

Next heat oil in a kadai or pan,once’s hot enough add jeera,hing.

When it splutters,add whole spices and saute.

Then add in chopped onion,green chilli,ginger,chopped garlic and sauté on medium flame.

Add in arisina and saute.

Then add grated carrot and cook for few minutes keep stirring .

Do not over cook.

Then add all the masala powders,salt and mix well.

Switch off the stove.

Now add the cooked rice and mix everything gently.

Serve the carrot rice with raita ( mosaru bajji) of your choice or papad,chips etc.