Carrot and Peas Pulao
Quick, simple and delicious one pot gluten free colourful and fragnant pulao loaded with the goodness of carrots and peas.
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Servings: 4 people
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
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