Friday, May 29, 2015

Carrot Pulav.

Carrot Pulav ........

Wash and soak 3 cups of Jeera Rice in plenty of water for 25-30 minutes. Wash well and drain off the water. Put it in a colander for all the water to get drained off.

Chop fine 2 small medium sized onions. 

Peel and chop 2-3 large sized carrots to cubes of ½ inch in size. Wash and drain off the excess water.

Heat 2-3 tblsp oil in a pressure pan, when hot lower heat add 1 tsp of jeera, ½ tsp of rai (sasam) 3-4 one inch pieces of cinnamon, 2-3 green cardamoms cut open, 2 black cardamoms cut open, 2-3 cloves, 1 star Anise, ¼ tsp pepper corns, 6-8 curry leaves, 2 bay leaves…. 

Fry them a bit and add the chopped onion, fry till translucent, then add in 1 tsp of haldi powder, 1 tsp of red chilly powder and 3-4 tblsp of goda masala, mix well and fry for a minute. Add the drained rice and mix well, add the carrots and fry a bit, add salt to taste and 5 cups of water, mix well, cover the lid of the pressure pan and cook to 2-3 whistles on medium heat. 

Let the pressure drop on its own, remove and let the pulav cool a bit to avoid sticking to each other as it is pressure cooked. Serve hot with any curry / salad / curd / kokum kadi etc.

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