Serves 6
Peas and carrot pulao is almost like a complete meal. Made mostly at lunch time over weekends, this combines the goodness of carrots and peas along with rice. Seasoned with cinnamon and bay leaf, this is a one pot meal that will please the eyes as well as the palate. For me this dish also brings back memories of hot summer vacations which I spent at my grandma's house. She used to make this pulao in the afternoon, and we gobbled it up sitting cross legged on the cool marble floor. It was sheer bliss eating it with sliced cucumber salad and mango pickle while a gentle breeze wafted from the portable air cooler.
Ingredients
1 1/2 cup Basmati Rice
2 tbsp Ghee (clarified butter)
1 tsp Cumin Seeds
3 Bay Leaves
6 Cloves, slightly pounded
10 Black Peppercorns, crushed coarsely
2 Cinnamon Sticks
2 pods Black Cardamoms, slightly pounded
4 pods Green Cardamoms, slightly pounded
2 tbsp Ginger
1 medium Onion, thinly sliced
3 medium Carrots, small chunks
2 tsp Salt
1 tsp Garam Masala
1 1/2 cup Frozen Green Peas, thawed
Method
Soak the rice in some water for 20 minutes. Drain and keep aside.
Heat the ghee in a heavy bottomed large pan. Add the cumin seeds, bay leaves, cloves, peppercorns, cinnamon sticks, black and green cardamoms. Let them crackle for a minute then combine ginger and onion and cook till slightly brown in color.
Mix in carrots and cook for 3 minutes. Add the rice and saute it over medium low heat for 2 minutes. Sprinkle the salt and garam masala and add 3 cups water. Cover with a lid and cook over low heat for 10 minutes. Add the peas and fluff the rice with a fork. Cover with a lid and cook for another 10 minutes. Set aside and leave the cover on for 5 minutes. Serve with raita and mango pickle.
Peas and carrot pulao is almost like a complete meal. Made mostly at lunch time over weekends, this combines the goodness of carrots and peas along with rice. Seasoned with cinnamon and bay leaf, this is a one pot meal that will please the eyes as well as the palate. For me this dish also brings back memories of hot summer vacations which I spent at my grandma's house. She used to make this pulao in the afternoon, and we gobbled it up sitting cross legged on the cool marble floor. It was sheer bliss eating it with sliced cucumber salad and mango pickle while a gentle breeze wafted from the portable air cooler.
Ingredients
1 1/2 cup Basmati Rice
2 tbsp Ghee (clarified butter)
1 tsp Cumin Seeds
3 Bay Leaves
6 Cloves, slightly pounded
10 Black Peppercorns, crushed coarsely
2 Cinnamon Sticks
2 pods Black Cardamoms, slightly pounded
4 pods Green Cardamoms, slightly pounded
2 tbsp Ginger
1 medium Onion, thinly sliced
3 medium Carrots, small chunks
2 tsp Salt
1 tsp Garam Masala
1 1/2 cup Frozen Green Peas, thawed
Method
Soak the rice in some water for 20 minutes. Drain and keep aside.
Heat the ghee in a heavy bottomed large pan. Add the cumin seeds, bay leaves, cloves, peppercorns, cinnamon sticks, black and green cardamoms. Let them crackle for a minute then combine ginger and onion and cook till slightly brown in color.
Mix in carrots and cook for 3 minutes. Add the rice and saute it over medium low heat for 2 minutes. Sprinkle the salt and garam masala and add 3 cups water. Cover with a lid and cook over low heat for 10 minutes. Add the peas and fluff the rice with a fork. Cover with a lid and cook for another 10 minutes. Set aside and leave the cover on for 5 minutes. Serve with raita and mango pickle.
