Whenever I want to include carrot in my kids lunch box, I always make the quick carrot rice. However this carrot pulao is slightly different from that carrot rice recipe. This pulao is more flavorful and mild and rich! This is the kind of pulao that you can serve for your guests. Made with fragrant basmati rice, coconut milk and flavored with whole spices, this pulao tastes too good!
CARROT PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
2. In a pressure pan, heat the oil+ghee, add the whole spices, cinnamon, clove, cardamom, cumin seeds and bay leaf.
3. When the cumin seeds splutter, add the sliced onion and the green chilli. Saute until the onion turns translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the mint leaves and mix in. Add the garam masala.
6. Add the chopped carrots and mix well.
7. Now add the coconut milk. Drain the basmati rice and add it in. Add the remaining water.
8. Add salt and coriander leaves.
9. Close the cooker and cook for 2 whistles. Open after the pressure settles and fluff up the rice.
Goes well with any veg or non veg gravy.
Notes
1. If you don't want to add coconut milk, you can add plain milk too. Or skip both and add water.
2. You can use more green chillies or you can even add some red chilli powder as we are using coconut milk and sometimes the carrots we get are sweetish in nature. I used only 2 green chillies as I was making this for my kids lunch box and they don't prefer a spicy pulao.
Until next time,
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CARROT PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
- Carrots - 2, chopped
- Onion -1, sliced
- Basmati rice - 1 cup
- Coconut milk - 1 cup
- Water - 1 cup
- Ginger garlic paste - 1 tsp
- Mint leaves - a handful chopped
- Green chilli - 2
- Garam masala - 1/2 tsp
- Coriander leaves - a handful chopped
- Salt - to taste
- Oil+ghee - 3 tbsp
- Cinnamon - 1
- Clove - 2
- Cardamom - 2
- Bay leaf - 1
- Cumin seeds - 1/4 tsp
Other pulao recipes
Method
1. Wash and soak the basmati rice for 20 minutes. Chop the carrots into bite sized pieces. Slice the onions and set aside.
2. In a pressure pan, heat the oil+ghee, add the whole spices, cinnamon, clove, cardamom, cumin seeds and bay leaf.
3. When the cumin seeds splutter, add the sliced onion and the green chilli. Saute until the onion turns translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the mint leaves and mix in. Add the garam masala.
6. Add the chopped carrots and mix well.
7. Now add the coconut milk. Drain the basmati rice and add it in. Add the remaining water.
8. Add salt and coriander leaves.
9. Close the cooker and cook for 2 whistles. Open after the pressure settles and fluff up the rice.
Goes well with any veg or non veg gravy.
Notes
1. If you don't want to add coconut milk, you can add plain milk too. Or skip both and add water.
2. You can use more green chillies or you can even add some red chilli powder as we are using coconut milk and sometimes the carrots we get are sweetish in nature. I used only 2 green chillies as I was making this for my kids lunch box and they don't prefer a spicy pulao.
Until next time,
Looks very tempting and healthy.
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