I remember first time when I tried this dish, I don’t say that it was a flop, my husband’s comment was “this is more like carrot curry mixed with rice”. So this time, I browsed and got few tips from online and added my own touch and it was a hit. Flavoring plain rice gives a nice taste, on the same time it doesn’t over power the dish. Building flavors is the important fact in any dish. Like adding saffron gives a nice touch, taste and go well with carrots. Nutmeg is another spice blends with carrots.
Aromatic basmati rice cooked with carrots, onions and spices. Carrots add a mild sweetness to this pulao, which is lightly flavored with whole spices. Saffron enhances the flavor of the dish and adds a nice aroma.
Carrot is a good source of vitamin A and rich in dietary fiber, minerals and antioxidants.
1 Basmati rice
2 Cardamom pod
1/2 inch Cinnamon stick
2 tb Vegetable oil
1/2 ts Peppercorns
2 Bay leafs
1 large onion(thinly sliced)
2-3 Carrot( grated)
1/2 ts Cumin seeds
pinch of carwayseeds
Pinch of saffron(Toasted)
1 tsp broken Cashew nuts(fry cashew nuts in 1tsp ghee till golden brown)
salt to taste
Water to cook rice
1 tsp Coriander leaves to garnish
Heat 2 cups of water, add pinch of carwayseeds (Shajeera) , biryini mogga, 1 bay leaf, few peppercorns, salt and bring it to boil. Filter the broth and add this broth to rice and cook. Cool the rice.
Heat oil in a skillet over medium heat. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken, then add the sliced onion and sauté until translucent . Add grated carrots and cook till done, keep stirring in the middle.Add salt, rice and mix well, but lightly, turn off the heat and toasted saffron, cashew nut and garnish with coriander leaves.
Serve with raita.
Notes and Tips
You can make entire dish on stove top, Soak rice in water for 1/2 hr and process is same till carrots are added, here drain the rice and mix will carrots and add flavored broth, salt and increase the heat ,bring the water to boil, reduce heat and put the lid and cook on low heat till done. Keep stirring in the middle. Don’t mix too many times.Turn off the heat and let the pan stand covered on the stove for 5 minutes. then uncover, fluff up the rice gently, add saffron, cashew nuts and coriander leaves and serve with your choice of side dish.