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Vegan Indian Recipes - Bread, Rice and Sauces
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Gujar Ka Pullao (Carrot Rice)
From: amanda

Serving Size: 4

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.

  • 1 cup Basmati rice
  • 1 cup Water
  • 1 large Onion
  • 2 tablespoons Vegetable oil
  • 1 Bay leaf
  • 1/2 teaspoon Cumin seeds
  • 2 Cloves
  • 1 Cardamom pod
  • 1/2 Cinnamon stick -- 1/2 inch
  • 1/2 teaspoon Peppercorns
  • 2 cups Carrot -- grated to taste
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

Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne Maclellan From: NANCY BERRY