PREP TIME: 10 Mins
COOKING TIME: 20 Mins
Ingredients
Cumin Seeds – ½ tea spoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1
Star anise – 1
Cardamom – 2
Onion – 1 finely sliced
Green Chilli – 3
Ginger – 2 teaspoon grated
Garlic – 2 teaspoon grated
Mint – 10 leaves
Oil – 5 teaspoons
Salt – to taste
Turmeric powder – ¼ tea spoon
Carrot – 1 cup
Peas – 1 cup
Basmati rice – 1 cup washed and soaked for 15 Mins
Procedure
STEP 1: Clean, peel and cut the carrot into small cubes.
STEP 2: Grind the ginger, garlic and green chillies to make a fine paste
STEP 3: Heat oil in a pressure cooker. Add bay leaf, cloves, cinnamon, star anise, cardamom, cumin seeds and ginger-garlic-green chilli paste.
STEP 4: Add turmeric powder and sliced onion and cook till the onions turn golden brown.
STEP 5: Add carrot and peas and cook for 2 minutes.
STEP 6: Add in the basmati rice and salt. Mix well. Also, add chopped mint and close the lid. Pressure cook for 3 whistles and turn off the heat.
TIP: Carrot and peas pulao can be served with any stir fried vegetable or onion, tomato and cucumber raitha topped with some chopped cilantro and dry mango powder.