Carrot Rice

Cooks in: 20 Minutes Serves: 2 People

Carrots are available in plenty during winter season and it is used in a variety of ways as salads, soups, dal, halwa and pickle. They are rich sourch of Vitamin A. I made carrot rice with Kodo Millet along with red capsicum.


  • 1/2 Cup Kodo Millet
  • 2 Cups Grated Carrot
  • 1/2 Cup Thinly sliced Red Capsicum
  • 1 Slit Green Chilli
  • 1/2 Tsp Salt
  • 1 Tbsp Ghee
  • 2 Tbsp Chopped Coriander Leaves
Spice Powder:
  •  2 Red Chillies
  • 1 Tsp Urad dal
  • 1/2 Tsp Jeera
  • 1/2 Tsp Pepper
  • 1/4 Tsp Methi/Fenugreek Seeds
  • 1 Tbsp Roasted peanuts
  • 2 Tbsp Dry Coconut
  • 1/2 Tsp Sesame Seeds
  • Grind the above spices coarsely along with salt.


  1. Wash and soak the millet for 30 minutes.
  2. Mix carrots and capsicum and green chilli with the spice mix.
In a 2 Litre Pressure Cooker:
  1. Layer 1: 1 Tbsp ghee and 1 tbsp water.
  2. Layer 2: Spread half the carrots evenly.
  3. Layer 3: Drained millet.
  4. Layer 4: Balance carrots with coriander leaves.
  5. Pour 1/4 Cup water by sides without disturbing the set up.
  6. Cook on high for 3 whistles. Open after pressure settles down.
  7. Fluff up after 10 minutes.

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    1. Hi Kanthi,
      Sorry for my late reply. Yes, you can use Barnyard or foxtail millet for this recipe. Thanks for your visit.

    1. Hi Nandita,
      Thanks for trying the recipe and happy to know that you loved this rice variety. Thanks for sharing your experience.

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