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Add a photoServings: 4
Ingredients
- 1 c. Basmati rice
- 1 c. -Water
- 1 lrg Onion
- 2 Tbsp. Vegetable oil
- 1 x Bay leaf
- 1/2 tsp Cumin seeds
- 2 x Cloves
- 1 x Cardamom pod
- 1/2 x Cinnamon stick, 1/2 inch
- 1/2 tsp Peppercorns
- 2 c. Carrot, grated salt to taste
Directions
- "Carrots add in a mild sweeteness to this pullao, that is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way."
- Wash the rice under running water, then let soak in 1 c. water.
- Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, hot the oil. Add in the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook till the spices puff up and darken ( 1 to 2 seconds), then add in the sliced onion and saute/fry till browned (8 to 10 min). Add in the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 min without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 min. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 66 | 25% |
| Total Fat 7.46g | 9% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 275mg | 8% |
| Total Carbs 46.01g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.82g | 3% |
| Protein 4.29g | 7% |
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