HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Tuesday, July 3, 2012

Carrot Pulao


I went with “Pulao / Biryani" kind rice dishes theme for this month’s blogging marathon. When it comes to pulaos and biryanis, we stand neutral. Owing to our mothers' conservative cooking styles, my husband and I grew up in "no pulao / biryani" zones. And naturally, our loyalty is more towards other south Indian style rice dishes that we grew up on. I prepare pulaos once in a while only as a change to the regular fare but we haven't developed any affinity towards these dishes till date even though they do taste delicious. Keeping our opinions aside, most of the pulao / biryani dishes fall under easy breezy kind besides being crowd pleasers. :)

The day one post in this series is going to be this yummy carrot pulao. I prepare it either using whole spices or by grinding them as in this recipe. Now my husband doesn't find the sweetness associated with carrots very appealing and so I prepare this dish spicier to mask some of the sweetness.

Ingredients: (6 servings)

1.5 cups Basmati rice
4 carrots / 1.5 cup peeled and chopped carrot cubes
1/8 tsp turmeric powder
1 tsp cumin seeds
2 bay leaves
Salt to taste
2 Tbsp oil

To grind:
4 cloves
2 cinnamon
1 one inch piece ginger
2 Tbsp shredded coconut
2 onions
2-3 green chillies

Method:
* Wash the rice and pressure cook adding 3 cups of water, turmeric powder and 1/2 tsp oil / ghee. Or choose a cooking method of your convenience. After the valve pressure is gone, I usually spread the rice on a wide plate and fluff it, if adding it at the end.
* Meanwhile, add carrot and water to a microwave safe bowl and cook to the desired level. If you don't mind your carrots softer in the pulao, they can be directly added to the rice.
* Grind all the ingredients mentioned under "to grind" adding water as needed to make a thick paste.
* Heat oil in a pan and add cumin seeds. When they start to brown, add bay leaves and the ground paste. Saute the paste until the raw smell leaves. By any chance if the paste was runny, fry it until it thickens. Add salt and carrots and saute for a couple of minutes more. Then add rice and mix well so that the rice is coated well with the mixture. Cover and let it sit for a few minutes for the flavors to mingle.
* Serve it with a raita / yogurt.
Note:
1. If you choose not to cook the rice separately then add water and rice to the pan after the addition of carrots. Cover and cook on low flame until rice is done. It usually takes around 20 minutes to cook and don't be tempted to peek quite often. 
2. Grated carrot can be added instead of carrot cubes. In that case, saute the carrots until done.
3. Garnish the pulao with minced cilantro if desired.


Check here to know what other marathoners are cooking during BM#18.

Comments

21 comments:

Pavani said...

That is a yummy looking pulao. I've never made pulao with just carrots. I've try your recipe -- love the addition of the ground paste.

Gayathri Kumar said...

Looks very colourful and inviting....

Chef Mireille said...

looks so colorful - wish I had a bowl now

Jayanthi said...

Looks so inviting and awesome clicks...cant take my eyes off. Very nice recipe too.

sushma said...

Looks great

rekhas kitchen said...

Beautiful color and yummy looking pulao.I make this with grated carrot nice one Suma.

vaishali sabnani said...

Even my hubby does not like carrots in rice..so I grate them:D also Suma I must tell u I tried Dibba Rotte from u r space ..everyone loved it.Thanks for sharing.

Priya said...

Wat a catchy and colourful pulao,super inviting one pot meal.

A Kamalika Krishmy said...

I make carrot pulao with shredded carrots ..this one looks very appealing

Vijayalakshmi Dharmaraj said...

looks delicious and colorful...

if u have time plz visit my space n join with me
VIRUNTHU UNNA VAANGA

Srivalli said...

That's really interesting to read about your growing up period..even though technically these are not made that often, you must have those famous kobbari pal annam right?..or wasn't it not that famous in your region?..I always find making these pulaos quite easy on the morning schedule, of course provided folks agree to eat with raithas..:)..bowl looks so tempting Suma..must try sometime..

PJ said...

Pulao looks so inviting.Yes, here too hubby finds carrots a little sweet and I have to think of ways and means to mask teh sweetness. Bookmarked this one...

Kalyani said...

yummy bowl ! I too make this version with just carrots for little one's lunch box, albeit with very little spices :)

that bowl looks totally inviting Suma !


Kalyani
Sizzling Tastebuds
Event : Healthy Diet - Sandwiches
Hosting Walk Through Memory Lane – July 2012

Spice up the Curry said...

very vibrant looking pulao.. delicious

Maayeka said...

Healthy and colourful..lovely presentation..

Harini-Jaya Rupanagudi said...

The masala sounds very flavorful. I should try this for my kids.

Sadaf Afshan said...

Unlike yours, my family is a big pulao/biryani fan since we hail from North India (UP).This looks so delicious and colourful.

The Pumpkin Farm said...

delicious bowl..what a beautiful click Suma

Cool Lassi(e) said...

Carrot Pulao looks amazing! Dig your kadai and clicks. Suma, I will check with my cousin's wife and let you know soon which Suma in my fb list did she mean.

Nalini's Kitchen said...

Sounds flavorful and a healthy,colorful pulao......

Champa said...

Very nice. I can eat any kind of pulao without fuss.