Carrot pulao

Carrot pulao - Pulaos are mildly spiced versions of biryani. Normally Biryani's make use of whole spices and spice powders with loads of ghee and oil in their preparation. But Pulavs are relatively less spiced and  doesn't call for lots of oils and ghee. This makes them ideal for the lunch. The spices and the spice powders lend a suble aroma for the dish. Moreover this is a one-pot dish, It can be made in an instapot or in the stove top.

Ingredients list: 

Rice: Regular Basmati rice is used.

Vegetables:Carrots(orange or red ones)., Onion(bellary), Tomato(bangalore or country), peas, lemon, mint leaves are used.

Spices: Cinnamon, elaichi, shahjeera, cloves, bayleaf, green chillies, star anise, ginger, garlic are used.

Spice Powders: Turmeric powder, Red chilli powder, cumin powder, pepper powder, coriander powder, garam masala are used. Alternatively, pulav masala can also be used.

Salt: White crystal salt is used. Fine sea salt or pink salt can also be used.

Oils and fats: A combination of groundnut oil and ghee is used. Any oil can be used other than sesame oil.

Milk and water is used for cooking the rice. 

Method:

• Season oil with spices.
• Add the veggies.
• Add the spice powders.
• Add rice.
• Add milk and water.
• Cook and serve.

Accompaniments:

Onion raita or Boondi raita is a good combination.

Substitutions:

• You can substitute milk with water or coconut milk.
• Regular cumin can be used in the place of shahjeera.
• Mix veg pulao: Substitute 2 cups of mixed vegetables such as potato, cauliflower, carrot, beans, knol-khol and peas in the place of grated carrots and peas to make mix veg pulao.

Pre - Preparation:

Wash rice in running water and soak the rice in 1 and 1/2 cup of water for 30 minutes.

Equipment Used: Pressure cooker or pan, mortar and pestle.

Recipe:

Total Time Taken:55 minutes

No. of persons: 4

1 cup = 200ml

Ingredients:

Oil and ghee - 3 tbsp

Basmati rice - 1 and 1/4 cup

Carrots - 3(medium size)

Peas - 1/4 cup

Onion - 2 (medium size)

Tomato - 1(big)

Cinnamon - 1"

Cloves - 3

Elaichi - 1

Bay leaf - 1

Star anise - 2 petals

Shahjeera - 1/2 tsp

Green chilly - 1

Ginger - 1/2 "

Garlic - 5-6 cloves

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Red chilli Powder - 1/4 tsp

Pepper powder - 1/2 tsp

Garam Masala - 1/4 tsp

Salt - to taste

Lemon juice - 1 tsp

Milk - 1 cup

Water - 1 and 1/2 cup

Mint leaves - a few sprigs.

Directions:

1.Crush ginger and garlic with the help of mortar and pestle, chop the onions, tomatoes. Grate the carrots, slit the green chilly.

2. Heat oil + ghee in a pressure cooker or pan. Add cinnamon, cloves, elaichi, star anise, bay - leaf shahjeera.

3.When seeds begin to crackle and nice aroma emanates, add onions, when they turn pink, add crushed ginger - garlic, saute well. You can sprinkle some water if necessary.

4. Add tomatoes , add turmeric powder and salt, when they turn mushy add the remaining spice powders i.e coriander, cumin, red chilli, pepper, garam masala. Saute well till raw smell disappears.

5. Add grated carrots , peas, stir and saute well. Add mint leaves.

6. Add rice. Saute the rice with the masalas. Add the water in which rice was soaked. 

7. Add 1 cup of milk, remaining salt, lemon juice. Give good stir. Close the lid.

8. Pressure cook on high flame for 1 whistle, simmer for 5 minutes. Switch off. Allow to cool down.

9. Open the lid. With the back of a ladle or with the help of a fork fluff the rice.

Notes:

• Add shahjeera at the last i.e after adding all the ingredients for seasoning, since they get burnt easily.
• Onions need not be browned since we need not prepare a gravy as in the case of biryani.
• Garam masala is an important ingredient. So don't skip it.
• If using country variety tomatoes you can skip adding lemon juice.
• You can use  a pan with a lid to make this pulao.