Carrot Peas Pulao
Carrot peas pulao cooks rice with carrot and peas, mild enough for a lunchbox.
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45 mintotal
30 min hands-on15 min hands-off
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes soaking time.
Method
Place a wide pan or pressure cooker on medium heat. Melt the ghee.
Add the cumin seeds and cinnamon stick. Let the cumin crackle and release its nutty aroma into the ghee.
Add the finely diced carrots and green peas. Sauté them gently in the ghee for 2 minutes to bring out their natural sweetness.
2 min
Drain all the water from the soaked basmati rice and add the rice to the pan.
Toss the rice gently with the vegetables and ghee for 1-2 minutes until the grains look glossy.
1–2 min
Pour in the measured water and add the salt. Bring it to a boil.
Cover with a tight lid, reduce the flame to the lowest setting, and simmer for 10-12 minutes until all the water is absorbed.
10–12 min
Turn off the heat. Let it rest for 5 minutes before opening the lid to ensure the rice doesn't break when served.
5 min
How to tell it's done
Vibrantly colored, soft yet distinct rice grains studded with tender, sweet specks of orange carrot and green peas.
Nutrition
Per serving, from 2 servings.
406kcal
Where the calories come from
- Protein7.8 g8%
- Carbohydrate68.6 g68%
- Fat10.6 g24%
- Sugars
- 3.6 g
- Saturated fat
- 6 g
- Fibre
- 4 g
- Sodium
- 613 mg
- Calcium
- 65 mg
- Iron
- 1.9 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Cutting the carrots into very small, uniform cubes ensures they cook at the exact same rate as the green peas and rice.
What to serve it with
Extremely mild and stomach-friendly. Perfect for packing in kids' lunchboxes along with some plain curd or a sweet fruit jam roll.
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