Broccoli Aur Gajar Ka Pulao (Broccoli and carrot pulao) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, soaked for 10 minutes
150 g (5 oz) Broccoli, cut into small florets
100 g (3 1/2 oz) Carrots (gajar), diced, parboiled
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 1/2 tsp (3 g) Cumin (jeera) seeds
1 Bay leaf (tej patta)
3 Cloves (laung)
1 tsp (2 g) Black peppercorns (sabut kali mircti)
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
150 g (5 oz) Broccoli, cut into small florets
100 g (3 1/2 oz) Carrots (gajar), diced, parboiled
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 1/2 tsp (3 g) Cumin (jeera) seeds
1 Bay leaf (tej patta)
3 Cloves (laung)
1 tsp (2 g) Black peppercorns (sabut kali mircti)
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
method
1. Heat the oil in a heavy-bottomed pan; add cumin seeds, bay leaf, cloves, and black peppercorns. When they start crackling, add carrots, broccoli, and salt. Stir-fry for 3 - 4 minutes.
2. Remove and discard the whole spices and keep the vegetables aside.
3. In a separate pot, bring the water to the boil, add rice and cook until done. Drain the excess water.
4. Gently mix the cooked vegetables with the rice and serve hot with any curry dish.
2. Remove and discard the whole spices and keep the vegetables aside.
3. In a separate pot, bring the water to the boil, add rice and cook until done. Drain the excess water.
4. Gently mix the cooked vegetables with the rice and serve hot with any curry dish.
serving amount
serves: 4
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more information
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