Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Dadranagarhaveli · Lunch

Bean and Carrot Pulao

Traditional 19. Bean and Carrot Pulao recipe

🧺 Ingredients

• Rice: 120g
• Green beans (cut 1cm): 80g
• Carrots (diced): 80g
• Onions: 40g (sliced)
• Ginger: 8g (minced)
• Ghee: 8ml
• Cumin seeds: 1 tsp (2g)
• Bay leaves: 2
• Water: 350ml
• Salt: 3g
• Green peas: 40g
• Plain yogurt (side): 80g

👩‍🍳 How to make Bean and Carrot Pulao

1. Heat ghee, add cumin seeds, bay leaves (30 secs).
2. Add onions (2 mins, light brown at 90°C).
3. Add ginger, beans, carrots, peas, cook 2 mins.
4. Add rice, salt, toast 1 min.
5. Add water.
6. Bring to boil (100°C), reduce to low (65°C), cover, cook 20 mins.
7. Let rest 5 mins.
8. Serve with yogurt on side.
9. Visual cue: rice fluffy, vegetables tender.
10. Heat level: low.
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