Friday, October 30, 2015

Simple grated carrots and zucchini pulao

We had three parties for Navarathri.  With back to back parties on Friday, Saturday and Sunday, we ended up eating a lot of rich food three days in a row.  And – since we had a ton of leftovers, we continued eating rich food through the week.

 



By Thursday, I was ready for comfort food.  So made keerai (spinach), cabbage curry, and rasam.

I also had a lot of carrots and zucchini at home.  So yesterday, I made a simple but flavorful pulao, that takes about 20 minutes to make, but tastes great.  We had this with left over ghuguni and a salad.

Here is what you need:

  • 2 tsp. ghee
  • 1 tsp. cumin seeds
  • 2 -3 cloves
  • 1 cup basmati rice
  • salt to taste
  • 2 – 3 medium carrots grated
  • 1 zucchini grated 


 

Here is how I made it:

  1. Soak basmati rice in water for about 15 minutes.  Drain and set aside
  2. Heat ghee in a pot.  Add cumin seeds and cloves
  3. When the cumin changes color, add the rice and salt, and fry on medi
    um heat till it turns translucent.
  4. Add two cups of water.  Bring it to a boil.  Reduce heat to low.
  5. Cover and cook for about 10 minutes.
  6. Add grated carrots and zucchini.  Cover and cook for 5 more minutes.
  7. Turn off the heat.  Let this sit for 5 more minutes.
  8. Fluff with a fork to separate grains.





Serve hot with dal or curry of your choice.


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