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Cabbage and Carrot Pulao

Madhuri.Dixit's picture
Ingredients
  Basmati rice 1 Pound (500 Gram)
  Ghee 3 Tablespoon
  Onions 2 , sliced
  Black cumin seeds 1 Teaspoon
  Green cardamoms 6
  Cinnamon stick piece 2 Inch, halved
  Black peppercorns 6
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
8

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 289 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 387.5 mg16.1%

Total Carbohydrates 53 g17.6%

Dietary Fiber 2.9 g11.7%

Sugars 3.1 g

Protein 5 g10.1%

Vitamin A 76.9% Vitamin C 16.3%

Calcium 5.3% Iron 6.7%

*Based on a 2000 Calorie diet

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Cabbage And Carrot Pulao Recipe