One Dish Meal: Carrot and Tomato Pulao |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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This is Sanjeev Kapoor's light and oil-free rice preparation from the Young Times magazine. I hope you like it as much as my family does! Ingredients:
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 white 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 |
Directions:
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.
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