Carrot peas pulao is one of the most easiest and tastiest pulao one can ever make. Honestly, they are so easy to fix and tastes absolutely delightful with any Indian gravies or raita. The mild Indian spices blends exotically with basmatic rice and creates a lovely flavor in every bite. A little heat comes from the green chillies and the sweetness is balanced by the peas and carrots. This is a perfect dinner even on a working day!
Wash and soak the basmati rice in water for minimum 30minutes – 2 hours. Drain and set aside.
Heat a large cooking vessel with a lid with oil. Once the oil ripples, throw in the whole masalas and saute for couple of minutes. Add the green chillies and onions with little salt. Cook till they brown a bit, about 8 minutes.3. Add the ginger-garlic paste and cook till the raw smell disappears, about 2 minutes. Now mix the carrots and peas and give it a complete stir. Add a teaspoon more salt.
Pour 3 cups water and bring it to a boil. Once they boil, lower the flame to lowest mark. Add the basmati rice and cook for 15 minutes covered. Once done, switch off and flame. Let the rice rest until you are ready to serve. Don’t open the pan. Once the table is set and the guests have arrived, open the lid and with a fork, gently scrap through the cooked basmati rice. This will help it fluff up well.
Transfer to a serving dish. Serve hot with Indian gravy / raita
Check for salt in the cooking water before you set them.