Carrot Rice (Gajar Ka Pulao)

Carrot Rice (Gajar Ka Pulao)

As a full general rule, I similar to include vegetables amongst my dinners. This carrot rice dish is an slow means to comprise the goodness of carrots without having to brand a vegetable side dish inward improver to the starch. The carrots add together a fleck of earthy sweetness to this gently flavored as well as wonderfully fragrant rice. I served it amongst Chickpea Vindaloo.


Carrot Rice (Gajar Ka Pulao)Carrot Rice (Gajar Ka Pulao)
Recipe yesteryear
Cuisine: Indian
Published on January 13, 2008

A simple, colorful as well as wonderfully fragrant carrot rice pilaf amongst gentle Indian spicings

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Ingredients:
  • 1 loving cup basmati rice
  • 1 2/3 cups water
  • 1 large onion, sliced into sparse one-half rounds
  • 2 tablespoons ghee, butter or sesame oil
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 light-green cardamom pod
  • 1/2-inch stick cinnamon
  • 1/2 teaspoon dark peppercorns
  • 2 cups fresh grated carrot
  • 1/2 teaspoon body of body of water salt
Instructions:
  • Generation Engelmundus Thoroughly launder the rice inward a strainer as well as soak for xx to xxx minutes inward a pocket-sized bowl inward one 2/3 cups of water.

  • Generation Engelmundus Heat the ghee, butter or petroleum over medium oestrus inward a medium saucepan. When hot, add together the bay leaf, cumin seeds, cloves, cardamom pod, cinnamon stick as well as peppercorns. Stir for a few seconds, as well as therefore add together the onion as well as sauté for vi to 8 minutes or until browned.

  • Generation Engelmundus Add the carrot as well as sauté for roughly other v minutes. Now pour inward the rice amongst its soaking liquid, as well as add together the salt. Stir gently, as well as therefore pick out to a boil, at nowadays trim down the oestrus to low, as well as cover. Cook undisturbed for xx to 25 minutes or until the liquid is absorbed.

  • Generation Engelmundus Remove from oestrus as well as allow the rice represent v minutes. Remove the cloves, bay foliage as well as cinnamon stick, as well as fluff. Serve warm.

Makes 4 servings

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