Carrot Rice/Pulao

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Carrot rice or carrot pulao. A quick and delicious one pot meal. Very easy to make. This rice is a hot favourite in my home because of it’s lovely colour and yummy taste.

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This week’s #Foodiemonday #bloghop theme is rice.
My contribution is carrot rice or pulao.

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Rice with a beautiful red colour and with all the goodness of carrots.

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Recipe

Basmati rice  – 1 cup

Ghee or clarified butter  – 1 and 1/2 tablespoon

Cumin seeds  – 1/2  teaspoon

Cardamom  – 4 broken or crushed

Cloves  — 3 crushed

Cinnamon  – a small stick broken

Bay leaf  – 1

Salt to taste

Sugar  – 1 teaspoon or to taste optional

Water – 1and 1/2 cup

Carrot  – 4-5  chopped or grated

Tomato  – 3 chopped

Salt to taste

Oil  – 2 tablespoon

Onion  – 2-3 large finely chopped

Ginger  – 1 inch piece

Garlic – 3 pods

Kashmiri red chilli powder  – 2 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/2 teaspoon optional

Corriander or mint leaves – 1 teaspoon chopped

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METHOD

Grind the carrots. You can use little water to make smooth paste.
Grind tomato, ginger and garlic. Keep aside.

Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.

Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently. Discard the bay leaf.

Heat 2 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger, garlic and tomato paste. Saute till the raw smell goes away. Add the carrot paste.

Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder. If you are making for kids skip the red chilli powder.

Add chopped coriander leaves or mint leaves.
Saute till the mixture dried up completely.
Now add the rice. Mix gently.

Carrot rice or pulao is ready. Garnish with fried cashew nuts and coriander leaves or mint leaves.
Serve hot with any raita, chutney or salad.M