By • November 22, 2009 6 Comments

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Author Notes: A few mouthful of pulao with plain yogurt that still warm from its cultured humid day. For a simple dinner we often serve our favorite carrot pulao and plain yogurt. pauljoseph

Serves 8

  • 2 cups Basmathy (Soaked at least for one hour in water) Rice
  • 1 1/2 cups Grated Carrot
  • 3 cup Hot Water
  • 2 Cardamom split
  • 3 pieces Cloves
  • 1 inch Cinnamon stick
  • 1/2 teaspoon Fennel seed
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black cumin seed
  • 1/2 cup Onion Slice
  • 1/2 cup Tomato chopped
  • 2 pieces Green chili sliced
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons Coriander Chopped
  • 1/4 cup Vegetable oil
  • 1/4 teaspoon Ghee
  • Salt to taste
  • For garnishing Fried onion,
  1. In a heavy pan heat oil .Add onion and fry for few minute then add tomato again sauté for few seconds
  2. Add spices cardamom, cloves, Cinnamon stick, fennel seed ,Cumin Green chili fry for few second.
  3. Add drained rice, chili powder, turmeric saute for few more second .
  4. Add the grated carrot and sauté little more time. Pour hot water salt to taste .Cover and cook in low flame for 10 minute or the rice is well cooked
  5. Garnish with coriander leaf, Onion and finely sprinkle the ghee(clarified butter).
  6. Serve hot with Yogurt and some pickle

Tags: carrot

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Comments (6) Questions (0)


about 4 years ago Panfusine

love the bell metal 'urulli' its made in...


about 4 years ago pauljoseph

tpanfusine hank you for you comment near to our home there is a very good shop they sell only cooking and kitchen ware made of bell-metal


about 4 years ago Panfusine

My bell metal pans are some of my most prized possessions that I treasure from my mother!!


about 4 years ago pauljoseph

Panfusine we have a collection of antique cooking were hand over from generation to generation will post few pictures soon


over 5 years ago pauljoseph

GoodFoodie Thank you.You're welcome.


over 5 years ago GoodFoodie

Mmmmm....can't wait to try this! Thanks.