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Haandi Carrot Pulao

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  Basmati rice 18 Ounce (1 Pound 2 Ounce / 500 Grams)
  Butter 4 Ounce (125 Gram)
  Corn oil 1 Tablespoon
  Green cardamoms 3
  Cinnamon stick 1
  Black cumin seeds 1⁄4 Teaspoon
  Onion 1 Large, diced
  Natural yogurt 1⁄4 Pint (150 Milliliter)
  Salt 1 1⁄2 Teaspoon
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Chili powder 1 Teaspoon
  Ground almonds 1 Tablespoon
  Ground coconut 1 Tablespoon
  Lemon juice 1 Tablespoon
  Sugar 1 Teaspoon
  Carrots 2 , sliced
  Sultanas 2 Ounce (50 Gram)
  Flaked almonds 1 Ounce (25 Gram)
  Water 1 3⁄4 Pint (1 Liter)
  Carrot 1 , grated (For Garnish)
  Chopped fresh coriander 1 Tablespoon (For Garnish)

1. Wash the rice until the water runs clear and leave in a bowl to soak.
2. Heat the butter with the corn oil in a large saucepan and fry the cardamoms, cinnamon and black cumin seeds over a medium heat for 1 minute. Lower the heat, add the onion and fry slowly for 3-5 minutes.
3. Meanwhile, whisk the yogurt in a bowl and add the salt, ginger, garlic, chilli powder, ground almonds, ground coconut, lemon juice, sugar and carrots.
4. Add the spice mixture to the onion and stir-fry for 3-5 minutes or until the mixture has thickened, forming a thick sauce.
5. Drain the rice thoroughly in a sieve, then add to the pan with the sultanas and flaked almonds. Blend everything together, then pour in the water and bring to the boil. Lower the heat, cover and cook for 15-20 minutes or until all the water has been absorbed.
6. Let the rice stand for 10 minutes, then transfer to a shallow dish and garnish with the grated carrot and fresh coriander.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Haandi Carrot Pulao Recipe