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Carrot Pulao

Course Rice
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 2 cups basmati rice
  • 1 tbsp ghee
  • 1 small pc cinnamon
  • 1 bay leaf
  • 1 tsp ginger paste
  • 1 sprig curry leaves
  • 2 medium onions minced
  • 2 green chillies chopped
  • 1 1/2 cup chopped carrots
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala powder
  • 3 1/4 cups 700 ml water
  • Salt to taste


  • Wash the basmati rice well. Soak in water for 30 minutes. Drain.
  • In a pressure cooker, heat ghee. Fry the cinnamon and bay leaf briefly.
  • Add the ginger paste and curry leaves and saute till a nice aroma comes.
  • Add the onions and green chillies and saute till transparent. Ensure to keep stirring, as it may get stuck to the pan due to the ginger.
  • Add in the carrots and masala powders and cook for five minutes.
  • Add in the drained rice and saute for another five minutes or till the rice turns crisp.
  • Now add the water and adjust salt.
  • Close the lid and pressure cook on high flame for three whistles.
  • Switch off and allow the pressure to go by itself.
  • Open the lid and fluff the rice up with a fork.
  • Serve hot with raita and pickle!