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Carrot Pulao

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Ingredients
  Rice 1⁄2 Kilogram
  Sugar 300 Gram
  Water 6 Cup (96 tbs)
  Kewra essence 2 Teaspoon
  Silver leaves 3
  Pistachio 15 Gram
  Ghee 150 Gram
  Green cardamoms 6
  Carrot 1⁄2 Kilogram, grated
  Raisins 30 Gram
  Yellow color 1⁄2 Teaspoon
Directions

GETTING READY
1 Wash and soak the rice for about 15 minutes.

MAKING
2 In a pan, add sugar, 1 cup water and grated carrots.
3 Cook until half tender.
4 In a pan, heat the ghee, and add in the soaked rice, cardamoms, yellow color and 5 cups water.
5 Cook until the water is absorbed.
6 Stir in the prepared sugar syrup, and cook until the rice is tender.
7 Sprinkle with the kewra essence and stir lightly.

SERVING
8 Serve decorated with silver leaves and pistachios.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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