Broccoli and Carrot Pulao Cooking Recipes

Broccoli and Carrot Pulao Cooking Recipe

Ingredients :

400 g

150 g

100 g

30 ml

8 g



5 g

1 liter


rice, basmati

broccoli, small flowerets

carrots, diced, parboiled


cumin (jeera) seeds

bay leaf (tej patta)

cloves (laung)

black peppercorns


salt to taste

Method :
  1. Clean, wash and soak the rice for 10 minutes.
  2. Drain and keep aside.
  3. Heat oil in a heavy bottomed pan, sauté cumin seeds, bay leaf, cloves, and black peppercorns till they crackle.
  4. Add the carrots, broccoli and salt, stir fry for 3-4 minutes.
  5. Remove and discard whole spices, set the vegetables aside.
  6. Boil water in a separate pot, cook the rice until done and drain excess water.
  7. Gently fold in the cooked vegetables into the rice, transfer to a serving platter.
  8. Serve hot, accompanied by any curry dish.

Serves 4 - 5

Preparation time : 5 minutes

Dessert time : 30 minutes

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