Deciding what to eat can become exhausting sometimes, don’t you think? And after years and years of dealing with this problem, I finally found a solution—rice. Every time I am unsure of what I should eat, I turn to rice and it never disappoints me. And so, when Vidhi Doshi a.k.a. @ramenhairedgirl sent in her recipe for carrot pulao, I knew right away I had to bookmark this one. And once you read the full recipe, there’s a good chance you will too!
1 1/2 cups of basmati rice, washed and soaked
1 tbsp ghee
1/2 cup thinly sliced onions
1 cardamom pod
1-inch stick of cinnamon
1 1/2 tsp jeera seeds
1 green chilli, slit
1/2 cup finely chopped tomatoes
1 1/4 cup grated carrot
Salt to taste
1/3 cup chopped coriander
1/2 cup fried onions to garnish
Step 1: In a deep pan, add the ghee and the whole spices—cloves, cardamom, and cinnamon. Let them sauté for a minute until they release their aroma.
Step 2: Then, add the jeera seeds and let them crackle. With it, now also add the split green chilli.
Step 3: Now add the onions to this mix and sauté till they are translucent. But be careful that they don’t brown—sauté for about 2/3 minutes.
Step 4: Now, throw in the tomatoes. And then sauté these till they are cooked and slightly mushy.
Step 5: Now its time to add the carrots. Once added, sauté this for about 2-3 more minutes till the carrots get a little soft and are coated well in the spices.
Step 6: Add the basmati rice along with 2 1/2 cups of water. Further, add salt and chilli powder to it and mix well. Let it come to a boil and then lower the flame. Now, let it simmer till the rice is cooked and the water is evaporated. At the same time, be careful to not stir too much or else the rice will break. Once cooked, just fluff the rice with a fork to avoid breaking.
Step 7: Garnish with coriander and fried onions!
I guess this is soon going to become my go-to pulao—healthy and flavourful at the same time! Would you guys try out this recipe too? Let us know in the comments below.
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