Carrot Rice

Gajjar Bhat

1/2 cup rice
1 Tbsp oil
½ cup grated carrot
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch asafoetida
½ tsp grated ginger
1 ½ cups boiling water
Fresh coriander leaves
Salt to taste

Heat the oil and add the mustard seeds. When they pop add the cumin seeds, asafoetida and ginger. Cook for 30 seconds.
Add the carrot and rice. Stir until the rice starts to brown.
Add boiling water, salt, cover and simmer for 15-20 minutes or until cooked.

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