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Carrot Pulao

Nisha's picture
Ingredients
  Basmati rice 150 Gram, washed and soaked in cold water for 1/2 hour
  Water 275 Milliliter
  Butter/Ghee 1 Tablespoon
  Ghee/Unsalted butter 2 Tablespoon
  Cumin 1⁄2 Tablespoon
  Onion 1⁄2 Medium, finely sliced
  Cinnamon stick 2 Inch, broken up
  Green cardamoms 2 , split open the top of each pod
  Garam masala/Ground mixed spice 1 Tablespoon
  Grated carrots 75 Gram, grated
  Frozen peas 50 Gram
  Salt 1⁄4 Tablespoon (adjust salt as per taste)
Directions

Drain the rice and put into a saucepan with the water.
Bring to the boil, stir in the salt and the butter.
Allow to boil steadily for a minute.
Place the lid on the saucepan and simmer for 12-15 minutes. Do not lift the lid during this time.
Remove the pan from heat and keep it covered for a further 10 minutes.
prepare the rest of the ingredients.

Melt the ghee or butter over medium heat and fry cumin until they crackle.
Add the onions, cinnamon and cardamom. Fry until the onions are lightly browned (4-5 minutes), stirring frequently.
Add the garam masala stir and cook for 30 seconds.
Add the carrots, peas and the salt, stir and cook for 1-2 minutes.
Now add the rice, stir and mix gently. Remove the pan from heat.(do not use wooden spatula)

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Restriction: 
Halal, Vegan, Vegetarian, Pregnancy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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3.43
Average: 3.4 (5 votes)

2 Comments

VERONIQUE.MENARD's picture
I TRY IT IN FRANCE, IT'S DELICIOUS THANK YOU
Nisha's picture
thanks a lot !