PEAS AND CARROT PULAO (Restaurant Style)

Peas And Carrot Pulao in restaurant style is a simple rice dish with subtle flavours and a slight sweetness! Pulao or Pilaf as it is called in some places, is widely available in restaurants and in many varieties.

One such pulao is a simple, slightly yellow one with minimum vegetables and a slight sweet tinge to it’s flavour. It pairs very well with gravy vegetables and delicious daals. Being a no onion no garlic dish, this pulao can be made on auspicious occasions too or for parties or even tiffins due to it’s easy method!

For more such recipes, do take a look at the following recipes too…

1. Vegetable Masala Pulao
2. Paneer Vegetable Pulao
3. Tavaa Pulao
4. Vegetable Pulav
5. Masoor Pulao

Here’s the recipe for the delicious Peas And Carrot Pulao in Restaurant Style…

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

• 1 1/2 cup Basmati Rice Grains
• 3 cups Boiling Hot Water
• 3/4 cup Green Peas
• 3/4 cup Chopped Carrots
• 1 pinch Turmeric Powder
• 3 tsp Sugar
• Salt To Taste
• 1 tbs Homemade Ghee

Whole Spices For The Tempering :

• 2 tbs Oil
• 1 1/2 tsp Cumin Seeds
• 3 Cloves
• 3 Green Cardamoms
• 3 sticks Cinnamon (1″ each)
• 2 Dry Bay Leaves

To Be Roasted :

• 2 tbs Homemade Ghee
• 1/4 Cup Halved Cashewnuts

METHOD :

1. To make Peas And Carrot Pulao in restaurant style, first rinse the basmati rice twice and soak it in sufficient clean water for about 20 – 30 minutes.
2. Drain it after the said time and set aside.
3. Peel and chop the carrots and set aside.
4. Heat a pan and add oil to it for tempering.
5. As it heats up, add the above mentioned whole spices.
6. As soon as they splutter, add the turmeric powder, carrots and green peas.
7. Saute for 2 – 3 minutes and add the drained rice.
8. Add a tablespoon of ghee and saute further for 2 – 3 minutes.
9. In the meantime, heat the water till it comes to a rolling boil.
10. Add it to the rice and keeping the flame high, mix lightly. Add sugar and salt to taste and stir.
11. Cook uncovered on high heat till about half of the water has evaporated.
12. Lower the heat to low at this stage and cook covered further for few minutes.
13. Once the rice is fully cooked and all the water has evaporated, switch off the flame and keep covered further for about 10 minutes more.
14. Next, heat the ghee in a small kadhai and slightly roast the cashewnuts. Add them to the pulao and mix lightly.
15. Serve this delicious Peas And Carrot Pulao with an accompaniment such as daal or a curry and a cooling Boondi Raita by the side!

Some accompaniments to go along with the Pulao….

1. Mutter Paneer
2. Moong Daal Fry
3. Nutri Daal Fry
4. Paalak Paneer
5. Daal Tadka
6. Chole Masala
7. Paalak Daal
8. Daal Fry