Carrot mint pulao recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Mint leaf  - from 1 bunch
  2. Basmati rice - 1 cup
  3. Shredded carrot - 3
  4. Chopped onion - 2
  5. Cinnamon stick - 1 inch
  6. Cardamom - 1
  7. Fennel seed - 1 teaspoon (tsp.)
  8. Cumin seed - 1 teaspoon (tsp.)
  9. Ginger garlic paste - 1 teaspoon (tsp.)
  10. Chopped Shallot (sambar onion) - 5
  11. Slit Green chili - 1 or to your spice level
  12. Oil - as needed
  13. Salt - as needed

PREPARATION:

  1. Grind mint leaves, shallot (sambar onion), cumin seeds, cinnamon stick, clove, cardamom into a fine thick paste.
  2. In a pressure cooker heat oil. Now add fennel seed. Once they stop spattering add onion and sauté until they become translucent.
  3. Now add ginger garlic paste and sauté until the raw smell is gone.
  4. Now add the green chili and sauté until they turn color.
  5. Now add the carrot and sauté it.
  6. Now add basmati rice and sauté for couple of minutes. now add 1 1/2 cup of water, salt and mix well. Place the lid and whistle. Pressure cook this for 1 whistle in low flame. Now simmer and cook for 5 more minutes and remove from stove.
  7. Once the pressure is released. Mix gently and serve.

NOTES:




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