One Dish Meal: Carrot And Tomato Pulao

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 1 1/2 cups basmati rice, washed,soaked in 3 cups of water for half an hour and then drained before using
• 2 medium carrots, washed,peeled and cut into 1 cm sized cubes
• 2 medium tomatoes, washed,peeled and chopped
• 1 inch fresh ginger, peeled,washed and chopped
• 7 pearl onions, peeled,washed and chopped
• 2 teaspoons raisins, washed and patted dry
• 6 sprigs of fresh curry leaves, washed and torn
• 1 bay leaf
• 1 inch cinnamon stick
• 2 black cardamom pods or 2 green cardamoms
• salt
• 1 cup tomato puree
• 1 teaspoon fresh lemon juice
• 7 -8 black peppercorns, crushed
• 4 tablespoons fresh coriander leaves, washed and chopped,to garnish
• 2 tablespoons oil

Recipe

• 1 heat oil in a non-stick skillet.
• 2 add bay leaf, cinnamon stick, curry leaves and cardamoms.
• 3 then toss in the onions and ginger.
• 4 stir-fry until golden brown.
• 5 add the carrots and tomatoes.
• 6 saute until the tomatoes are softened.
• 7 add salt and 4 cups of water.
• 8 note:you can also use maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish.
• 9 add drained rice, raisins, peppercorns and tomato puree.
• 10 stir well.
• 11 bring to a boil.
• 12 lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
• 13 stir in lemon juice.
• 14 garnish with corriander leaves.
• 15 serve hot.