Gujar Ka Pullao (Carrot Rice)

1. 1

   Wash the rice under running water, then let soak in 1 cup water.

2. 2

   Slice the onion into thin half rounds.

3. 3

   In a large, heavy bottom saucepan over medium heat, warm the oil.

4. 4

   Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.

5. 5

   Cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes).

6. 6

   Add the rice and the soaking water and the salt.

7. 7

   Stir gently, cover, increase the heat to high and bring to a boil.

8. 8

   Then reduce the heat to very low and cook for 25 minutes without uncovering the pan.

9. 9

   Turn off the heat and let the pan stand covered on the burner for 5 minutes.

10. 10

    Then uncover, fluff up the rice gently and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.