No onion No Garlic Carrot and Peas Pulao

Sometimes all you need is a simple Pulao. But simple need not be boring. It is said that we eat with our eyes. If the plate is colourful and inviting, who will not mind a simple dish. I love making this No onion No garlic carrot and Peas Pulao. This is simple, yet yummy and due to contrasting colors of peas and carrots , you just feel like eating it straight.

Carrot and Peas Pulao

This carrot and Peas Pulao, goes well when you have parties and have elaborate curries alongside. Or if you have kids or babies for your get together. This serves as a complete meal with vegetables and rice. You can also pair it along with some raita or simple Dahi.

Carrot and Peas Pulao

I do keep it simple with minimum spices like cinnamon and cloves. The cooking is simplified again as it does not involve the cooking of onion. Off course you can add onions if you like, but I skip it at times.

Secondly in any biryani or Pulao or for that matter a simple rice, Rice needs to be cooked properly. That really makes the difference. You can make a mushy rice or a perfect fluffy where each grain stands out. Any rice needs to be soaked before cooking. You can cook it directly too, but you can understand the difference in the size and texture of grain when soaked and when not soaked.


Again if you over soak the rice, it is going to get mushy. I learnt this the hard way. At times my rice use to get mushy, and I understood this with practice. 20-30 minutes of soaking is enough for a normal rice or max 60 mins for a long grain Basmati Biryani rice.


Also if you see in restaurants the grains are generally all separate. At times they are cooked till 95-98 perc and the rest cooking is done when the rice is sitting or resting. What I do is, when we soak and cook the rice, instead of adding twice the water I use 1.5 cups. So if you can 1 cup rice, 1.5 cup water is sufficient, if the rice Is soaked, else 2 cups water.

Carrot and Peas Pulao

We are starting with week 3 of “Biryani/Pulao/Khichadi Festival!” and this week I will be sharing Pulao ,Biryani or rice cooked with some spices or masala’s. I decided to start with the simplest Carrot and Peas Pulao.


Ingredients

  • 1 Cup Basmati Rice
  • 1 tablespoon Ghee/Clarified Butter
  • 1/2 Cup Green peas
  • 1/2 Cup Carrots Chopped
  • 1 green chilly slited
  • 2-3 Cloves
  • 1 teaspoon cumin seeds
  • 1/2 inch cinnamon stick
  • 1 Bay leaf (Tej Patta)
  • Salt to taste
  • 1.5 Cups water

Instructions

  • Wash and soak the Basmati Rice in enough water (around 3-4 cups) for 30-60 minutes
  • In a pot add a tablespoon of ghee
  • Once hot add Jeera.
  • Once the jeera splutter, add the clove, cinnamon stick, bay leaf.
  • Add the green chilly, carrot and green peas.
  • Mix and let it cook for 3-4 minutes.
  • Drain the rice and add it to the above mix.
  • Give the rice a nice mix, so that the masala gets coated.
  • Add 1.5 cups of water.
  • Bring the mix to a boil.
  • Once boiled reduce the stove to medium.
  • After 5 minutes, you will see that the water is reduced.
  • Reduce the gas to minimum and let the rice steam cook for 5 minutes or until done.
  • Do not stir the rice or you will break the grain.
  • Switch off and let this sit for atleast 5 minutes.
  • Once done, gently fluff the rice with a fork.
  • Serve it with some curd/Raita or curry of your choice.
Carrot and Peas Pulao



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5 from 2 votes
Carrot and Peas Pulao
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Quick, simple and delicious one pot gluten free colourful and fragnant pulao loaded with the goodness of carrots and peas.
Course: Main Course
Cuisine: Indian
Keyword: Carrot, Peas, Pulao, Rice
Servings: 4 people
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Basmati Rice
  • 1 tablespoon Ghee/Clarified Butter
  • 1/2 Cup Green peas
  • 1/2 Cup Carrots Chopped
  • 1 green chilly slited
  • 2-3 Cloves
  • 1 teaspoon cumin seeds
  • 1/2 inch cinnamon stick
  • 1 Bay leaf Tej Patta
  • Salt to taste
  • 1.5 Cups water
Instructions
  1. Wash and soak the Basmati Rice in enough water (around 3-4 cups) for 30-60 minutes

  2. In a pot add a tablespoon of ghee

  3. Once hot add Jeera.

  4. Once the jeera splutter, add the clove, cinnamon stick, bay leaf.

  5. Add the green chilly, carrot and green peas.

  6. Mix and let it cook for 3-4 minutes.

  7. Drain the rice and add it to the above mix.

  8. Give the rice a nice mix, so that the masala gets coated.

  9. Add 1.5 cups of water.

  10. Bring the mix to a boil.

  11. Once boiled reduce the stove to medium.

  12. After 5 minutes, you will see that the water is reduced.

  13. Reduce the gas to minimum and let the rice steam cook for 5 minutes or until done.

  14. Do not stir the rice or you will break the grain.

  15. Switch off and let this sit for atleast 5 minutes.

  16. Once done, gently fluff the rice with a fork.

  17. Serve it with some curd/Raita or curry of your choice.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Carrot and Peas Pulao - Quick, simple and delicious one pot gluten free, colourful and fragrant pulao loaded with the goodness of carrots and peas.



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