Gujar ka pullao (carrot rice)
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Gujar ka pullao (carrot rice)
  Rice    Indian    Carrots  
Last updated 6/12/2012 1:02:21 AM. Recipe ID 25891. Report a problem with this recipe.
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      Title: Gujar ka pullao (carrot rice)
 Categories: Indian, Rice, Elisabeth
      Yield: 4 servings
 
      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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Recipe ID 25891 (Apr 03, 2005)

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