Carrot Pulao

 

Ingredients:

Basmati rice - 1 cup

Carrot - 1 cup (grated)

Onion -1 no(medium size) (chopped)

Green chillies - 4 (slitted)

Ginger garlic paste - 1 tbs

Pattai - 2 nos 

Lavangam - 2 nos 

Cardamom - 2 nos

Coconut milk - 1 cup

Ghee -  2 tbs 

Coriander leaves -  a handfull

Mint leaves - a handfull (chopped)

Lemon juice - 1 tsp

Salt to taste

  

Method :

Wash and soak the basmati rice in a cup of water and with a cup of coconut milk

Grind pattai , lavangam , and cardamom.

In a pressure cooker heat 1 tbs ghee add the chopped onion , 

fry well and add the ginger garlic paste  slitted green chillies and a few mint leaves. 

When the onion turns  pink colour add the ground masala powder.

Now add the grated carrot and adjust salt. 

Cook 4 or 5 minutes in medium flame, then add rice with its water.  

Allow it for 2 whistles. 

After air releases add the lemon juice and the remaining ghee and 

mint and coriander leaves.  Stir gently and serve with any pachadi.