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Broccoli and Carrot Pulao is a flavored rice prepared with Broccoli and Carrots.
Ingredients:
Basmati Rice – 1 cup
Broccoli Crowns – 250gms
Carrot – 1 large
Onions – 3
Fresh Mint Leaves – 10 to 12
Fresh Coriander Leaves – 4 to 5 stalks
Green Chillies – 3
Crushed Pepper – 1/2 tsp
Turmeric Powder – 1/4 tsp
Star Anise – 2
Caraway Seeds/Shahijeera – 1 tsp
Bay Leaves – 2
Ginger Garlic Paste – 1 1/2 tsps
Lemon Extract – 1 1/2 tbsps
Oil – 3 tbsps
Ghee – 2 tbsps
Salt to taste
Method:
- Wash and soak basmati rice in water.
- Cut broccoli crowns into small pieces and wash them thoroughly.
- Peel and cut carrots into thin slices.
- Chop onions.
- Heat oil in a pan.
- Add caraway seeds, bay leaves and star anise.
- When the seeds start sizzling, add chopped onions.
- Add ginger garlic paste and saute until onion turns translucent in color.
- Meanwhile, shred mint leaves, coriander leaves and green chillies.
- Add this shredded mixture to the sauteed onions. Saute for 2 more minutes.
- Add broccoli and carrot pieces. Saute for a minute.
- Discard water from rice, and add it to the sauteed vegetables. Saute for 2 more minutes.
- Add turmeric powder, crushed pepper and salt. Mix well.
- Pressure cook the rice with just enough water. I generally add 1.5 cups of water for 1 cup of basmati rice.
- Let the pulao cool down slightly, add lemon extract and ghee. Mix gently.
- Serve hot with raitha of your choice.