Carrot Rice

I love cooking. Duh, why else would I write a food blog?  But there are days I don't feel like doing any cooking/baking. This recipe is for such days. Since I cook every day, some times twice, I usually don't have any left overs. And if I don't feel like cooking, we will all have to eat either frozen naan and some curry or have to go out. This kind of recipe comes in handy for such days. You can add any vegetable you want as long as it cooks fine in a rice cooker along with the rice.

 
One Year Back - Chocolate Chip Chocolate Bread
Two Years Back - Zucchini Bread
Ingredients: 
Rice - 1 cup uncooked (Sona masoori or basmati is preferred)
Oil - 2 TBSP
Cumin - 1 tsp
Cinnamon - 1 stick of 2"
Cloves - 6 - 8
Green Chillies - 6 - 8 chopped fine
Cashews - 2 TBSP
Carrot - 6 - 8 medium peeled and chopped
Peas - 1 cup (frozen peas or pre cooked peas if using the dry ones) - optional
Salt - to taste
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
Coconut - 1/2 cup grated
Cilantro - 2 TBSP chopped

Method:
Wash and rinse rice. Add drained rice and 2 cups of water to the pot of rice cooker. In a pan, heat oil. When hot, add cumin. When it splutters, add green chillies, cloves, cinnamon and cashews. When the cashews are toasted, add carrot pieces, green peas and mix well. Sprinkle salt and the spice powders. Mix well. After a minute or two, add coconut, cilantro and mix one more time. Add this entire mixture to the rice cooker in which water and rice are soaking. Mix and add enough salt for the final dish. Turn on the rice cooker. When it is done, turn it off and fluff the entire mixture. Add more cilantro if required. Serve warm or at room temperature.

Linking it to Srivalli's Blogging Marathon. 

Enjoy.