Carrot and Pepper 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

   Peel and slice the onion thinly. Peel and grate the carrot. Chop the green bell pepper into small pieces. Mince the garlic cloves.

3. 3

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

4. 4

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

5. 5

   Add the grated carrot and chopped green bell pepper to the pot. Cook for about 3-4 minutes, stirring occasionally.

6. 6

   Stir in the drained basmati rice, ensuring it is well coated with the oil and vegetables.

7. 7

   Add the black pepper and salt to taste. Mix well.

8. 8

   Pour in 4 cups of water and bring to a boil.

9. 9

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

10. 10

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

11. 11

    Fluff the pulao with a fork and serve hot.