Carrot Rice

INGREDIENTS:

Rice - 200g
Carrot - 2
Onion - 1
Garlic - 4
Ginger - equal to garlic
Green chili - 2
Coriander leaves - 1 cup
Mustard seeds - 1/4sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Oil - 2sp
Butter - 2sp


Note: If needed we can add capsicum and peas.


METHOD:

• Boil rice with water to the ratio of 1:1 3/4 and spread it on a wide plate to cool.
• Grind ginger and garlic to a paste.
• Add oil + butter to an empty kadai. 
• Add mustard seeds, sliced onions, green chili and the ginger garlic paste.
• Then add shredded carrot, turmeric powder, salt and stir it well for 20 mins so that the carrot gets cooked.
• Now add garam masala and coriander leaves and sprinkle 1sp water and mix well.
• Once the water gets absorbed add the contents to the rice and mix it well.
• Serve hot with raitha or some gravy.