Zucchini Carrot Pulao - 350th Post

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used Zucchini, Carrot and capsicums. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients

Basmati Rice                          1 cup

Water                                   1½  cups       

Ghee                                    2 tsp.

Salt                                      to taste

Bay leaves                             1 no.

Cinnamon stick                       1 no

Cloves                                   4 no

Cardamoms                            3 no

Vegetables:

Small Zucchini                        2 no.

Carrot                                   1 no.

Green Capsicum                     1 no.

Finely chopped green chilies     2 no.

For Decoration:

Fried cashews & raisins          2 tbsp.

Finely chopped mint & coriander leaves

Method:

• Wash and soak the basmati rice for 30 minutes. Drain it and keep aside.
• Wash the vegetables in water.
• Remove the zucchini & carrot skin and grate it.  Finely chop the capsicum and keep aside.
• Take a frying pan, heat the ghee, add the bay leaves, cinnamons, green chilies and cardamoms and fry for a second.
• Now add the rice and fry for 2 minutes in low heat. Add water and salt and mix well.
•  Transfer the rice into rice cooker. Cover with lid. Let it cook, until rice becomes tender and water has evaporated.
• Heat the oil in a pan, fry the capsicum, zucchini and carrot for 5 minutes in low heat. Keep aside.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Add the vegetables in it. Mix the rice with fork.
• Make sure the zucchini and carrot mixture, missed with rice.
• Garnish with chopped cilantro, mint leaves and fried Cashewnuts.
• Serve hot with Pappad and Raita.