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Tuesday, January 1, 2013,11:10 PM by
V.Chitralekha

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CARROT PULAO

Serves :
3

Preparation Time :
15 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the oil in a small non-stick saucepan and saute the onion for about 3-5 minutes or until golden.
  • Add the spices and cook for 10-20 seconds or until fragrant. Add the carrot and sauté for a minute or two.
  • Stir in the drained rice and water, taste and adjust seasoning with salt.
  • Bring to the boil, cover and cook undisturbed for about 10-15 minutes or until the rice is just tender.
  • Take off the heat and leave to steam, cover and keep undisturbed for another 10-15 minutes.
  • Stir in the lemon juice with a fork and fluff up the grains. Garnish with the coriander and serve hot.

INGREDIENTS

  • 90 grams Basmati rice, washed, and soaked
  • 180 ml hot water
  • 1 carrot, peeled and coarsely grated
  • 1 tablespoon Cooking oil
  •  ½ small onion, sliced
  • 1 inch cinnamon stick
  • 1 each green cardamom pod, brown cardamom pod and bay leaf, lightly crushed
  • ½ teaspoon cumin seeds
  • Salt to taste
  • Lemon juice to taste
  • A handful of chopped fresh coriander to garnish

6 comments for “Carrot Pulao”

  • Posted Monday, February 13, 2023 at 6:27:57 PM

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