One Dish Meal: Carrot and Tomato Pulao

Name: One Dish Meal: Carrot and Tomato Pulao
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup basmati rice; 2 medium carrots; 2 medium tomatoes; 1 inch fresh ginger; 7 white pearl onions; 2 tsp raisins; 6 sprig fresh curry leaves; 1 bay leaf; 1 inch cinnamon stick; 2 black cardamom pods; salt; 1 cup tomato puree; 1 tsp fresh lemon juice; 7 black peppercorns; 4 tbsp fresh coriander leaves; 2 tbsp oil

Tomato puree, basmati rice and carrots simmered on the stove and spiced with ginger and curry leaves for a South Asian side dish. Finish with corriander leaves.

1 hr 5 min · Serves 5 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Heat oil in a non-stick skillet. Add bay leaf, cinnamon stick, curry leaves and cardamoms.
2
Then toss in the onions and ginger. Stir-fry until golden brown. Add the carrots and tomatoes.
3
Saute until the tomatoes are softened. Add salt and 4 cups of water. Add drained rice, raisins, peppercorns and tomato puree.
4
Stir well. Bring to a boil. Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
5
Stir in lemon juice. Garnish with corriander leaves. Serve hot.