Saturday, 2 May 2015

Carrot Rice (Nasi Carrot)



This delicious Carrot Rice pairs really well with the Ayam Masak Merah and not to mention, it is extremely easy to make as well.

CARROT RICE (NASI CARROT)

* This recipe serves 5-6

INGREDIENTS:

Rice
3 cups
Carrot, grated
2 cups (approx. 2 medium carrots)
Onions
3 (1 spanish onion + 2 red onion)
Garlic
5 cloves
Ginger
1 inch piece
Screwpine leaves/Pandan leaves
2, knotted
Kurma curry powder
3 tbsp
Cubed chicken stock
3/4 cube
Cinnamon
1 stick, broken into pieces
Star anise
3
Cloves
5-8
Cardamom
8-10
Ghee
4 tbsp
Water
3 3/4 cup
Evaporated milk
1/4 cup
Salt to taste


METHOD:

1.   Rinse the rice and keep it aside.

2.   Grate the carrots.

3.   Grind the onion, garlic and ginger with a little water to make a paste.


4.   In a pan, melt the ghee and once the ghee is melted, add the cinnamon, star anise, cloves and cardamom and fry for about 1 minute.

5.   Add in the onion paste, knotted screwpine leaves, kurma curry powder and cubed chicken stock and continue to fry for about 3  to 5 minutes until fragrant.

6.   Stir in the rinsed rice and fry for about another minute or so.


7.   Lastly, add in the grated carrot and continue to fry for about a minute.


8.   Transfer the content of the pan into a rice cooker. Add water, evaporated milk and salt and mix well. Cook as usual.



NOTE:

1.   If you can't get screwpine leaves, you may substitute it with bay leaves.
2.   If you are cooking the rice on the stove, cook until the rice has absorbed all the liquid.
3.   You may omit the cubed chicken stock to make this as a vegetarian dish.




1 comment :

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