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Broccoli and Carrot Pulao
Cooking
Recipe
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Ingredients : |
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400 g
150 g
100 g
30 ml
8 g
1
3
5 g
1 liter
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rice,
basmati
broccoli,
small flowerets
carrots,
diced, parboiled
oil
cumin
(jeera) seeds
bay leaf
(tej patta)
cloves
(laung)
black
peppercorns
water
salt to
taste |
Method :
- Clean, wash and soak the rice for 10 minutes.
- Drain and keep aside.
- Heat oil in a heavy bottomed pan, sauté cumin
seeds, bay leaf, cloves, and black peppercorns till they crackle.
- Add the carrots, broccoli and salt, stir fry for
3-4 minutes.
- Remove and discard whole spices, set the
vegetables aside.
- Boil water in a separate pot, cook the rice until
done and drain excess water.
- Gently fold in the cooked vegetables into the
rice, transfer to a serving platter.
- Serve hot, accompanied by any curry dish.
Serves 4 - 5
Preparation time : 5 minutes
Dessert time : 30 minutes
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