Made with AI
Matar Pulao with Carrots
Ingredients
- basmati rice1 cup
- green peas1 cup
- carrots, diced0,5 cup
- ghee1 tablespoon
- onion, sliced1 medium
- bay leaf1 leaf
- cumin seeds1 teaspoon
- ginger paste1 teaspoon
- black pepper0,5 teaspoon
- salt1,5 teaspoon
- water2,5 cups
Instructions
- 1
Rinse the basmati rice thoroughly in water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- 2
Heat 1 tablespoon of ghee in a heavy-bottomed pan or pot over medium heat.
- 3
Add the cumin seeds and bay leaf. Sauté for 30 seconds until fragrant.
- 4
Add the sliced onion and sauté until golden brown.
- 5
Stir in the ginger paste and sauté for another 30 seconds.
- 6
Add the diced carrots and green peas. Cook for 2-3 minutes, stirring occasionally.
- 7
Add the drained rice to the pan and gently sauté for 2 minutes, ensuring the rice is well coated with the ghee and spices.
- 8
Add
- 9
5 cups of water, salt, and black pepper. Stir gently to combine.
- 10
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed.
- 11
Turn off the heat and let the pulao rest, covered, for 5 minutes.
- 12
Fluff the rice gently with a fork and serve hot.
