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.