Cabbage and Carrot Pulao Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
Ingredients
| Basmati rice | 500 Gram | |
| Ghee | 3 Tablespoon | |
| Onions | 2 , sliced | |
| 1 teaspoon black cumin seeds | ||
| Green cardamoms | 6 | |
| 1 x 5 cm (2 inch) piece cinnamon stick, halved | ||
| Black peppercorns | 6 | |
| 1 x 5 cm (2 inch) piece fresh ginger, shredded | ||
| Salt | 1 1/2 Teaspoon | |
| 1/2 small white cabbage, grated | ||
| Carrots | 3 , grated | |
| Water | 900 Milliliter | |
Directions
Wash the rice thoroughly and set aside in a strainer to drain.
Melt the ghee in a heavy-based saucepan, add the onions, black cumin seeds, green cardamoms, cinnamon, peppercorns, shredded ginger and salt and fry until some bits are darker than others.
Using a slotted spoon, stir the rice in, followed by the grated cabbage and half the grated carrot.
Continue to stir-fry for about 3 minutes, then pour in the water, bring to the boil, lower the heat to medium, cover the pan and cook for 15-20 minutes, until the rice is tender and the water has been absorbed.
Before serving the rice, stir in the remaining carrots.
Melt the ghee in a heavy-based saucepan, add the onions, black cumin seeds, green cardamoms, cinnamon, peppercorns, shredded ginger and salt and fry until some bits are darker than others.
Using a slotted spoon, stir the rice in, followed by the grated cabbage and half the grated carrot.
Continue to stir-fry for about 3 minutes, then pour in the water, bring to the boil, lower the heat to medium, cover the pan and cook for 15-20 minutes, until the rice is tender and the water has been absorbed.
Before serving the rice, stir in the remaining carrots.
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