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Feb 10, 2014

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.

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
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

  • 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.

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