Home » Appetizers » Carrot Pulao
- Wash the rice and soak for 30 minutes.
- Boil rice in salted water, till done, but each grain is separate.
- Drain, spread in a plate, keep aside to cool.
- Heat ghee in a heavy saucepan or earthen handi. Add seeds and allow to splutter.
- Add elachi, bay leaf and peppercorns. Add carrot and beans.
- Add salt and garam masala and stirfry till vegetables are tender.
- Then put rice and lemon juice and more salt if required. Mix it well and keep it for 2-3 minutes.
- Garnish with coriander leaves. Serve hot with curry.
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