Carrot Rice
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 61573 times
Of all the pulao prepared in the Punjab this is perhaps one that is most commonly served. It looks good, tastes good and does not require much time or effort to prepare. During winter in Punjab, ripe red and juicy carrots are in profusion and all sorts of dishes are prepared with them. Choose bright red carrots for this dish, which will impart a lovely red colour to the pulao. The subtle blend of Punjabi spices such as saunf, elaichi and dalchini are a treat for your taste buds. Serve this pulao steaming hot with fresh curds.
Main Procedure- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Put 2½ cups of water to boil.
- Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms, fennel seeds and onions and sauté till the onions turn translucent.
- Add the rice, carrots and salt and sauté for 5 minutes.
- Add the hot water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Separate each grain of rice lightly with a fork.
- Serve hot.
Other Related Recipes
Nutrient values per serving
| Energy | 256 cal |
| Protein | 3.9 g |
| Carbohydrates | 44.8 g |
| Fiber | 3.2 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 474.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 24.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8 mg |
| Potassium | 28.5 mg |
| Zinc | 0.8 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe