One Dish Meal: Carrot and Tomato Pulao
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Category: One-Dish Meal | Servings: 5
Description
Carrot and Tomato Pulao is a delightful one-pot dish that brings together the natural sweetness of carrots and the tanginess of tomatoes. With its vibrant colors, fragrant spices, and an easy-to-make recipe, this dish is perfect for a light yet fulfilling meal. Inspired by a recipe from Sanjeev Kapoor in the Young Times magazine, this dish is vegan, oil-free, and packed with flavors. My family enjoys it, and I hope yours will too!
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 1/2 cups |
| Carrots (peeled and chopped) | 2 medium |
| Tomatoes (chopped) | 2 medium |
| Fresh ginger (finely chopped) | 1 inch piece |
| Raisins | 7-8 |
| Curry leaves | 6 leaves |
| Bay leaf | 1 leaf |
| Cinnamon stick | 1 stick |
| Black cardamom pods | 2 pods |
| Green cardamoms | 1 pod |
| Salt | To taste |
| Tomato puree | 1 tablespoon |
| Fresh lemon juice | 1 tablespoon |
| Black peppercorns | 1 teaspoon |
| Fresh coriander leaves (for garnish) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 328.2 kcal |
| Fat Content | 7.4 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
| Carbohydrates | 60.6 g |
| Fiber | 5.3 g |
| Sugar | 9.4 g |
| Protein | 6.7 g |
Instructions
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Prepare the Ingredients: Start by washing the basmati rice thoroughly under cold running water until the water runs clear. Set the rice aside to drain. Peel and chop the carrots into small pieces, and dice the tomatoes. Prepare the fresh ginger by finely chopping it.
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Cook the Aromatics: Heat a non-stick skillet or pan over medium heat. Add the bay leaf, cinnamon stick, curry leaves, black cardamom pods, and green cardamoms to the pan. Let these spices infuse their aroma for a minute or two. Be careful not to burn them. Then, toss in the finely chopped ginger and onions. Stir-fry the mixture until the onions turn golden brown and the ginger softens.
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Sauté the Vegetables: Add the chopped carrots and tomatoes to the pan. Sauté the vegetables for about 5-6 minutes, or until the tomatoes soften and release their juices. The carrots should begin to tenderize.
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Add Liquids and Seasonings: Stir in the salt to taste, followed by 4 cups of water (or vegetable broth for added flavor). If you’re using broth, feel free to use Maggi vegetable broth or chicken broth, depending on your preference, to make the pulao more savory.
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Cook the Rice: Add the drained basmati rice to the pan along with the raisins, black peppercorns, and tomato puree. Mix everything well, ensuring the rice is coated with the flavorful spices and vegetables. Bring the mixture to a boil.
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Simmer: Once the mixture starts to boil, lower the flame to a simmer. Cover the pan with a tight-fitting lid and let the rice cook for 20-25 minutes, or until all the water has been absorbed and the rice is tender. Stir occasionally, but be gentle to avoid breaking the rice grains.
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Finish with Lemon and Garnish: Once the rice is cooked and the water has evaporated, stir in the fresh lemon juice to brighten up the flavors. Garnish the pulao with fresh coriander leaves.
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Serve: Serve the Carrot and Tomato Pulao hot as a wholesome one-dish meal. It pairs wonderfully with a side of yogurt or a refreshing cucumber salad for an even more satisfying meal.
Tips for a Perfect Pulao
- Rice Texture: For the best texture, make sure to wash the basmati rice thoroughly to remove excess starch. This ensures that the grains remain separate and fluffy after cooking.
- Flavor Variations: Feel free to experiment with other vegetables like peas, bell peppers, or beans. You can also add a little coconut milk for a creamier texture and a subtle sweetness.
- Spice Level: Adjust the number of black peppercorns and cardamom pods to your preference if you want the dish to be milder or spicier.
- Herbs and Garnishes: Fresh mint leaves or fried onions can be added as an optional garnish to enhance the aroma and flavor of the pulao.
Why You’ll Love This Carrot and Tomato Pulao
This recipe is not only vegan but also free of oil, making it a healthier choice for those watching their fat intake. The combination of spices like cinnamon, cardamom, and curry leaves creates an aromatic base that perfectly complements the sweetness of carrots and the tanginess of tomatoes. The raisins add a delightful burst of sweetness, balancing out the savory elements. This pulao is a true crowd-pleaser, ideal for family dinners or even a quick lunch that doesn’t compromise on flavor.
So, whether you’re looking for a simple, oil-free meal or a dish to impress your guests with minimal effort, this Carrot and Tomato Pulao is the perfect choice!
