Fry

CARROT  PULAO.

November 22, 2009
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
Ingredients
  • 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,
In This Recipe
Directions
  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

See Reviews

See what other Food52ers are saying.

  • Charlene Dy Syyong
    Charlene Dy Syyong
  • Panfusine
    Panfusine
  • pauljoseph
    pauljoseph
  • GoodFoodie
    GoodFoodie
Review