Gujar Ka Pullao (Carrot Rice)


Yield: 4 Servings

1 c Basmati rice

1 c -Water

1 lg Onion

2 T Vegetable oil

1 Bay leaf

1/2 t Cumin seeds

2 Cloves

1 Cardamom pod

1/2 Cinnamon stick; 1/2 inch

1/2 t Peppercorns

2 c Carrot; grated salt to taste

“Carrots add a mild sweeteness to this pullao, which is lightly

flavoured with whole spices. the recipe was given to me by my

sister-in-law Rachna, who entices her family to eat carrots this way.”

Wash the rice under running water, then let soak in 1 cup water. Slice

the onion into thin half rounds. In a large, heavy bottom saucepan over

medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom

pod, cinnamon and peppercorns. cook until the spices puff up and darken

( 1 to 2 seconds), then add the sliced onion and saute until browned (8

to 10 minutes). Add the rice and the soaking water and the salt. Stir

gently, cover, increase the heat to high and bring to a boil. Then

reduce the heat to very low and cook for 25 minutes without uncovering

the pan. Turn off the heat and let the pan stand covered on the burner

for 5 minutes. then uncover, fluff up the rice gently and serve.

SERVES: 4 as a side dish

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