Carrot Pulao

by Sunitha Fernandez
Carrot with basmati other ingredients
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Cuisine North Indian
Prep Time 1 hour
Servings
people
Ingredients
  • Basmati rice(soaked in water) - 1 cup
  • Carrot(peeled and finely cubed) - 1/2 cup
  • Onion(finely sliced) - 1 no
  • Ghee(As reqd) -
  • Cinnamon(Karugapatta) - 1 inch
  • Cloves(Grambu) - 3 nos
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Water - 2 cups
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 1 hour
Servings
people
Ingredients
  • Basmati rice(soaked in water) - 1 cup
  • Carrot(peeled and finely cubed) - 1/2 cup
  • Onion(finely sliced) - 1 no
  • Ghee(As reqd) -
  • Cinnamon(Karugapatta) - 1 inch
  • Cloves(Grambu) - 3 nos
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Water - 2 cups
  • Salt(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing carrot pulao, heat ghee in a vessel and splutter the cumin seeds.
  2. Then saute in the onion, carrot, cloves and cinnamon for 2 minutes.
  3. Add in the soaked basmati rice with salt and add 2 cups of water. Allow it to cook till half done.
  4. Remove it from the flame, cover and keep it aside.
  5. Carrot pulao is ready. Serve hot with any gravy.
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