Tomato and Carrot Pulao

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.

3. 3

   Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Add the chopped tomato and cook until it softens and starts to break down.

5. 5

   Stir in the sliced carrot and cook for 2-3 minutes.

6. 6

   Add the drained rice to the pot and stir well to coat the rice with the oil and vegetables.

7. 7

   Pour in 4 cups of water, add salt to taste, and bring to a boil.

8. 8

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

   Remove from heat and let it sit, covered, for 5 minutes.

10. 10

    Fluff the rice with a fork, add the lemon juice and black pepper, and mix gently.

11. 11

    Serve hot and enjoy your Tomato and Carrot Pulao.