How To Make Carrot Pilaf with Coriander Chutney
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Serves:
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ¼ cup chopped coriander leaves
- ¼ cup grated coconut
- 2 green chilies
- 1 tablespoon lemon juice
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
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In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until golden brown.
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Add the grated carrots, cumin seeds, turmeric powder, and salt. Cook for 2 minutes until the carrots are slightly tender.
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Add the basmati rice to the pot and stir well to combine with the carrots and spices.
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Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and all the water is absorbed.
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In the meantime, prepare the coriander chutney. In a blender, combine the chopped coriander leaves, grated coconut, green chilies, and lemon juice. Blend until smooth.
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Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Serve the carrot pilaf hot with a dollop of coriander chutney.
Nutrition
- Calories : 240kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 5g
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