Carrot rice or carrot pulao. A quick and delicious one pot meal. Very easy to make. This rice is a hot favourite in my home because of it’s lovely colour and yummy taste.
This week’s #Foodiemonday #bloghop theme is rice.
My contribution is carrot rice or pulao.
Rice with a beautiful red colour and with all the goodness of carrots.
Basmati rice – 1 cup
Ghee or clarified butter – 1 and 1/2 tablespoon
Cumin seeds – 1/2 teaspoon
Cardamom – 4 broken or crushed
Cloves — 3 crushed
Cinnamon – a small stick broken
Bay leaf – 1
Salt to taste
Sugar – 1 teaspoon or to taste optional
Water – 1and 1/2 cup
Carrot – 4-5 chopped or grated
Tomato – 3 chopped
Salt to taste
Oil – 2 tablespoon
Onion – 2-3 large finely chopped
Ginger – 1 inch piece
Garlic – 3 pods
Kashmiri red chilli powder – 2 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon optional
Corriander or mint leaves – 1 teaspoon chopped
Grind the carrots. You can use little water to make smooth paste.
Grind tomato, ginger and garlic. Keep aside.
Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.
Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently. Discard the bay leaf.
Heat 2 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger, garlic and tomato paste. Saute till the raw smell goes away. Add the carrot paste.
Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder. If you are making for kids skip the red chilli powder.
Add chopped coriander leaves or mint leaves.
Saute till the mixture dried up completely.
Now add the rice. Mix gently.
Carrot rice or pulao is ready. Garnish with fried cashew nuts and coriander leaves or mint leaves.
Serve hot with any raita, chutney or salad.M