Tuesday, September 24, 2013

Broccoli & Carrot Pulao


Basmati Rice - 1 cup
Broccoli Crowns - 250gms
Carrot - 1 large
Onions - 3
Fresh Mint Leaves - 10 to 12
Fresh Coriander Leaves - 4 to 5 stalks
Green Chillies - 3
Crushed Pepper - 1/2 tsp
Turmeric Powder - 1/4 tsp
Star Anise - 2
Caraway Seeds/Shahijeera - 1 tsp
Bay Leaves - 2
Ginger Garlic Paste - 1 1/2 tsps
Lemon Extract - 1 1/2 tbsps
Oil - 3 tbsps
Ghee - 2 tbsps
Salt to taste


  1. Wash and soak basmati rice in water.
  2. Cut broccoli crowns into small pieces and wash them thoroughly.
  3. Peel and cut carrots into thin slices.
  4. Chop onions.
  5. Heat oil in a pan.
  6. Add caraway seeds, bay leaves and star anise. 
  7. When the seeds start sizzling, add chopped onions.
  8. Add ginger garlic paste and saute until onion turns translucent in color.
  9. Meanwhile, shred mint leaves, coriander leaves and green chillies.
  10. Add this shredded mixture to the sauteed onions. Saute for 2 more minutes.
  11. Add broccoli and carrot pieces. Saute for a minute.
  12. Discard water from rice, and add it to the sauteed vegetables. Saute for 2 more minutes.
  13. Add turmeric powder, crushed pepper and salt. Mix well.
  14. Pressure cook the rice with just enough water. I generally add 1.5 cups of water for 1 cup of basmati rice.
  15. Let the pulao cool down slightly, add lemon extract and ghee. Mix gently.
  16. Serve hot with raitha of your choice.


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