Indian Carrot Rice Recipe

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Indian Carrot Rice
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  1. Cook the basmati rice, according to package directions.
  2. While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
  3. Add onion and jalapenos. Cook until onion is golden.
  4. Add tumeric, chili powder and salt. Cook 1 minute.
  5. Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
  6. Add lemon juice, stir and then fold in peas and rice.
  7. Serve with cilantro leaves sprinkled on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.23 Kcal (549 kJ)
Calories from fat 35.25 Kcal
% Daily Value*
Total Fat 3.92g 6%
Sodium 223.54mg 9%
Potassium 159.61mg 3%
Total Carbs 22.45g 7%
Sugars 2.69g 11%
Dietary Fiber 2.24g 9%
Protein 2.73g 5%
Vitamin C 11.4mg 19%
Vitamin A 0.2mg 6%
Iron 16.3mg 91%
Calcium 16.5mg 2%
Amount Per 100 g
Calories 129.44 Kcal (542 kJ)
Calories from fat 34.77 Kcal
% Daily Value*
Total Fat 3.86g 6%
Sodium 220.51mg 9%
Potassium 157.44mg 3%
Total Carbs 22.15g 7%
Sugars 2.65g 11%
Dietary Fiber 2.21g 9%
Protein 2.69g 5%
Vitamin C 11.2mg 19%
Vitamin A 0.2mg 6%
Iron 16.1mg 91%
Calcium 16.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 4

Good Points

  • saturated fat free,
  • cholesterol free

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