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Vegan and gluten free carrot rice - A perfect and flavorful lunch box recipe prepared with grated carrots. This may sound simple but it’s as delicious as a biryani.
Indian, South Indian
Instant Pot or Pressure Cooker to cook rice
Sauce pan or kadai
grated, I used 3 carrots
Dagad Phool Powder
plus 3 tbsps
Prep – Work
Peel the carrot skin and grate them.
Cook the rice in your preferred way. I cooked the rice in my pressure cooker. For 1 cup of rice, I used 2 cups of water. Once cooked, let the rice cool down.
Chop the onions and green chilli.
In a kadai, heat the oil.
Once the oil is hot, add the mustard seeds and fennel seeds.
As the mustard seeds starts to splutter, add the chopped onions and green chillies.
Sauté for a minute and add the curry leaves and cook until the onion turns translucent.
Now add the chopped carrot and mix well.
Add the dry masalas (sambar podi, garam masala, dagad phool powder, turmeric powder) and salt and mix well.
Sprinkle 3 tbsps. of water and cover and cook for 2 minutes.
Now remove the lid and cook until the water evaporates.
So now the palya/dry curry is ready.
Add the cooked rice and mix well. Make sure the carrot mix is nicely incorporated.
That’s it. Carrot rice is ready. This is perfect lunch box recipe. Serve it with raita or chips.
Along with carrots, other veggies can be used or carrot can be replaced with veggies of your choice.
Adjust the salt and spices as per your preference.
If using the black stone flower, a small 1-inch piece is sufficient.
If you can’t source black stone flower powder, you can substitute with fennel powder or add more garam masala.
Ghee/Clarified butter can be used instead of oil, but as I wanted to keep it vegan I went with oil.