Monday, February 10, 2014

Carrot Rice

Basmati Rice - 1 cup
Ghee - 2 tsps
Cinnamon - 1/2" piece
Cloves - 2 
Peppercorns - 4 whole or Pepper Powder - 1/2 tsp
Cardamom - 1 
Onions - 1/2 cup, sliced
Grated Carrot - 1 cup
Salt to taste

Clean, wash and soak the rice for 30 minutes. Drain and keep aside.
Put 2½ cups of water to boil. Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms and onions and sauté till the onions turn translucent. Add the rice, carrots and salt and sauté for 5 minutes. Add the hot water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Serve hot.

Inspired from Tarla Dalal

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