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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
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