Ingredients
Cooked basmati rice - 3 cups
Carrots - 3 medium, grated
Onion - 1 medium, thinly sliced and chopped into halves
Grated coconut - 1 cup
Ghee - 2 tbsp
Whole spices - cinnamon stick - 1", cardamon - 3 , cloves - 6 - 8, bay leaf - 1
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Method
1. Dry roast the chilly powder, coriander powder and cumin powder at medium heat for a few seconds. Take care not to burn them. Set aside.
2. Heat ghee in a pan, at medium heat. Fry the whole masalas for a few seconds. Add the onions and little salt. Stir fry until browned. Add the grated carrot. Stir for about 2 - 3 minutes. Add the grated coconut and fried masala powder (chilly, coriander and cumin powder). Mix well and stir for a few seconds. Add cooked rice and mix gently. Switch off and serve with raita / pappad/ any pickle of your choice.
Recipe adapted from Vanitha Pachakam
