Name: Carrot and Capsicum Pulao recipe by Indrani Sarma at BetterButter
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 3
Ingredients: Basmati rice washed 1 cup; Carrots grated 1/2 cup; Capsicum sliced 1/2 cup; Onions sliced 2; Cashews fried a handful; Salt as per taste; Sugar 1/2 tsp; Water 2 cups; Roasted jeera powder 1 tbsp; Garam Masala powder 1 tbsp; Cardamom 5; Black cardamom 2; Cloves 5; Star anise 2; Rose water 1 tsp; Mace 1; Shahi jeera 1 tsp; Nutmeg powder 1 tsp; Bay leaves 2; Ginger juice 2 tbsp, grated

ABOUT Carrot and Capsicum Pulao RECIPE

A Beautiful veg pulao loaded with real ghee, it screams luxury.

Ingredients Serving: 3

Basmati rice washed 1 cup
Carrots grated 1/2 cup
Capsicum sliced 1/2 cup
Onions sliced 2
Cashews fried a handful
Salt as per taste
Sugar 1/2 tsp
Water 2 cups
Roasted jeera powder 1 tbsp
Garam Masala powder 1 tbsp
Cardamom 5
Black cardamom 2
Cloves 5
Star anise 2
Rose water 1 tsp
Mace 1
Shahi jeera 1 tsp
Nutmeg powder 1 tsp
Bay leaves 2
Ginger juice 2 tbsp, grated

Instructions

Wash the rice, drain and keep aside.
Fry the capsicum, cashews and sliced onions and keep aside.
In a cooker add ghee /oil and add half of the fried onions.now add all the whole spices and a little sugar. When hot, add the grated carrots and fry.
Add the rice and add ginger juice. Fry and add the roasted jeera, garam masala and nutmeg. Add half the cashews. Fry till you get a beautiful aroma.
Add water and close the lid. Let it whistle on a high flame once and then lower it and keep on a low flame for 2 minutes.
Open the lid and add the rest of the fried onions, capsicum and cashews. Add a little roasted jeera powder and a tbsp of pure cow ghee.
Serve hot.

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