Mom’s recipe of Carrot Pulao

                                          Pulao’s are normally made with a whole lot of veggies in them. So how can this simple carrot pulao taste good? Simple, because it is filled with a mother’s secret and most prized ingredient. Love, of course! Though my pulao tastes very close to what my mom makes, I can never get the exact taste due to the extra love she adds in all her dishes. Is it not the same with all moms?

                                          After becoming a mom myself, I now realize how motherhood changes our cooking. Every dish is made thinking of the little one in mind. And when the little one loves it, the dish is a super hit and you feel like a super mom. Haha. Mommyhood is getting into me! 

                                             This pulao is one of my favorite among Amma‘s many rice dishes and the aroma when the cooker opens is as unforgettable experience. I can have this without any dip. The simple flavors of the masala and the humble carrot bites makes this pulao the best. As Amma says, adding more veggies masks the flavors of the masala (Just like, too many cooks spoil the broth 😉 ).
                                               My hubby loves it as well and constantly asks for this to be made with simple tomato-onion salad. So here is the recipe for all of you to make and enjoy. Happy and healthy cooking! 

Health Benefits of Carrots: Contains Anti Oxidant nutrients, Cardiovascular benefits, Good for your vision, Anti Cancer Benefits..


Ingredients: {Serves 2 to 3 people}
1 1/2 Cups Basmati Rice (I use Punjab garden brand available here)
1 large Onion (approx 1/2 Cup thinly sliced)
1 large Carrot (approx 1/2 Cup finely chopped)
8 to 10 Cashews
2 Cardamom pods
2 Cloves
1 tsp Red chilli powder
1/2 tsp Garam masala powder
3 tsp Ghee (You can substitute with oil but this pulao tastes the best with ghee in its seasoning)
Salt to taste

For the masala:
8 to 10 sprigs of Coriander leaves
10 to 12 Mint leaves
5 green chillies or to taste
4 cloves of Garlic
1 inch Ginger piece

1. Make a smooth paste of the ingredients for the masala with little water. Keep aside.

2. Heat ghee in a heavy bottomed pan and add thinly sliced onions. Saute till it turns pink in colour.

3. Add cashews, cardamom and cloves. Fry till the cashews turn golden brown.

4. Now add the ground paste along with little water (got from cleaning the mixer jar) and allow it to simmer for a minute.

5. Throw in the carrots and mix everything.

6. Now add red chilli powder and garam masala powder. Mix.

7. Wash the rice well and add. Mix everything well.

8. Add 3 Cups water (I add water double the quantity of rice. Works well for this brand of rice.) and salt.

9. Cover and cook for 2 minutes on high flame. When the water boils, lower the flame and cook till the rice turns soft. Check every 10 minutes if more water is required. (as this part depends of your gas stove and the brand of rice. Mine is a electric cooking range.)

10. Serve with simple raita or with any north Indian gravies.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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