Post by SupremeSohni on May 28, 2007 16:36:31 GMT 10
CARROT PULAO
INGREDIENTS
2 cups Basmati rice
3 ½ cups water
250 gm carrots, grated
2 bay leaves
2-3 cinnamon sticks
4 cloves
1 tablespoon sesame seeds (til)
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon ground nutmeg
¼ teaspoon turmeric
¼ teaspoon pepper
2 tablespoons vegetable oil
PREPARATION
Wash and cover the rice with water and set aside for about 10 minutes. Drain thoroughly. In a large pan, heat the oil over medium heat. Add the bay leaves, cloves and cinnamon. Stir. Add the sesame seeds. As soon as the sesame seeds start crackling, add the carrots and rice. Stir for a few minutes until the rice turns opaque. Add the turmeric, salt, pepper, sugar, ground nutmeg, and water. Stir. Bring to a boil. Reduce the heat to low. Cover the pulao and simmer till the water is absorbed and the rice is cooked.
INGREDIENTS
2 cups Basmati rice
3 ½ cups water
250 gm carrots, grated
2 bay leaves
2-3 cinnamon sticks
4 cloves
1 tablespoon sesame seeds (til)
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon ground nutmeg
¼ teaspoon turmeric
¼ teaspoon pepper
2 tablespoons vegetable oil
PREPARATION
Wash and cover the rice with water and set aside for about 10 minutes. Drain thoroughly. In a large pan, heat the oil over medium heat. Add the bay leaves, cloves and cinnamon. Stir. Add the sesame seeds. As soon as the sesame seeds start crackling, add the carrots and rice. Stir for a few minutes until the rice turns opaque. Add the turmeric, salt, pepper, sugar, ground nutmeg, and water. Stir. Bring to a boil. Reduce the heat to low. Cover the pulao and simmer till the water is absorbed and the rice is cooked.
SupremeSohni