How To make Gujar Ka Pullao (Carrot Rice)
1 c Basmati rice
1 c -Water
1 lg Onion
2 tb Vegetable oil
1 ea Bay leaf
1/2 ts Cumin seeds
2 ea Cloves
1 ea Cardamom pod
1/2 ea Cinnamon stick; 1/2 inch
1/2 ts Peppercorns
2 c Carrot; grated
-salt to taste "Carrots add a mild sweeteness to this pullao, which is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way." Wash the rice under running water, then let soak in 1 cup water. Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes). Add the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 minutes. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish Smita Chandra "From Bengal to Punjab: The Cuisines of India"
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Gajar Matar Aloo ki Sabzi | Home Style Recipe | घर जैसा आलू गाजर मटर | Chef Sanjyot Keer
Full written recipe for Gajar matar aloo
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
• Tamatar (tomatoes) 4-5 medium sized
• Adrak (ginger) 1 inch
• Lehsun (garlic) 5-6 cloves
• Hari mirchi (green chillies) 2-3 nos.
• Ghee 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Hing (asafoetida) ½ tsp
• Pyaaz (onions) 2 medium sized (chopped)
• Powdered spices:
1. Lal mirch (red chilli) powder 1 tbsp
2. Dhaniya (coriander) powder 1 tbsp
• Salt to taste
• Potatoes (raw) 2 medium sized (diced)
• Gajar (carrots) 2 cups (roundels)
• Hare matar (green peas) 2 cups
• Garam paani (hot water) as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Hara dhaniya (fresh coriander) as required
Method:
• Add the tomatoes along with ginger, garlic & green chillies, in the grinding jar, grind well to make fine puree. Keep the puree aside to be used later.
• Further, set a wok on medium heat, add ghee, jeera, let the jeera crackle further add hing & onions, stir & cook until the onions turn golden brown in colour.
• Once the onions turn golden brown in colour, lower the flame & add the powdered spices and add few splashes of water to avoid the spices from burning, stir & cook for 3-4 minutes on medium flame or until the ghee separates.
• Once the ghee separates, add the prepared tomato puree & salt to taste, stir & cook for 10-12 minutes on high flame while stirring in intervals. Cook until the tomatoes are cooked & the ghee has separated.
• Further add the raw potatoes, stir well, further add some hot water & stir well, cover & cook the potatoes for 5-6 minutes on medium low flame. You have to cook until the potatoes are 3/4th done.
• Further, add carrots, green peas, stir & cook on medium heat for 2-3 minutes. Further add 200 ml hot water, stir well, cover and cook for 5-6 minutes on medium flame so the veggies are almost cooked.
• Further add, the garam masala, kasuri methi & little freshly chopped coriander greens. Stir well & your finish by adding some freshly chopped coriander leaves. Your gajar matar aloo ki sabzi is done, serve hot with some chapati or paratha and some achar along with it.
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