Carrot Pulao

Ingredients

• 1 cup basmati rice (or brown basmati rice)
• 1 1/2 cups carrots, grated
• 3/4 cup onions, thinly sliced
• 1 tsp garam masala
• 1 1/2 tsp mango powder (amchur)
• 1 tsp red chilli powder
• Salt to taste

For Seasoning

• 1 bay leaf, small
• 1/2-inch piece cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 tsp cumin seeds
  

Preparation

1. Rinse the basmati rice a couple of times and soak in 2 cups of water for 10 minutes.
   
   
2. Drain and cook the rice with 1 3/4 cups water in the pressure cooker for 7-8 minutes or 2-3 whistles or cook in the rice cooker.
   
   
3. Heat the oil in a wide skillet. Add the cumin seeds, cloves, cinnamon, bay leaf, and cardamom and fry until golden.
   
   
4. Add the onions and saute on medium heat until cooked and lightly browned.
   
   
5. Add the garam masala, amchur, and red chilli powders and saute for a minute.
   
   
6. Add the carrots and sprinkle some salt and water. Cover and cook on medium heat for 2-3 minutes until tender.
   
   
7. Add the cooked rice, adjust the salt and stir well.
   
   
8. Cover and cook the carrot pulao for 2-3 minutes on low heat. Remove from heat.
   
   
9. Serve the carrot pulao with pappadums and raita.

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