Cabbage and Carrot Pulao
|Basmati rice||1 Pound (500 Gram)|
|Onions||2 , sliced|
|Black cumin seeds||1 Teaspoon|
|Cinnamon stick piece||2 Inch, halved|
|Fresh ginger piece||2 Inch, shredded|
|Salt||1 1⁄2 Teaspoon|
|White cabbage||1⁄2 Small, grated|
|Carrots||3 , grated|
|Water||1 1⁄2 Pint (900 Milliliter)|
Wash the rice thoroughly and set aside in a strainer to drain.
Melt the ghee in a heavy-based saucepan, add the onions, black cumin seeds, green cardamoms, cinnamon, peppercorns, shredded ginger and salt and fry until some bits are darker than others.
Using a slotted spoon, stir the rice in, followed by the grated cabbage and half the grated carrot.
Continue to stir-fry for about 3 minutes, then pour in the water, bring to the boil, lower the heat to medium, cover the pan and cook for 15-20 minutes, until the rice is tender and the water has been absorbed.
Before serving the rice, stir in the remaining carrots.