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Carrot and Peas Pulao

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.