Go Back
+ servings
Carrot and Peas Pulao

Carrot and Peas Pulao

Quick, simple and delicious one pot gluten free colourful and fragnant pulao loaded with the goodness of carrots and peas.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Indian
Keyword: Carrot, Gluten Free, One Pot Meal, PartyFood, 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

  • 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.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu