India is known for its multitude of rice dishes, ranging from complicated biriyanis to simple daily recipes like this Carrot Pulav (Pilaf). South Indian households enjoy a variety of vegetarian rice dishes, like coconut rice, tomato rice, or lemon rice (and carrot rice). They are quick, staple recipes for lunches or picnics. In this particular version, we’re turning basmati rice into a meal with the addition of diced carrots, onion, golden raisins, cashews, Thai green chiles, curry leaves, cumin seeds, black mustard seeds, cardamom pods, and so much more.

What is a Pulav?

A pulav (or as you might know it, pilaf) is a rice dish where we cook the rice with spices, aromatics, and then often vegetables, meat, or seafood. It’s a way to make a one-pot meal that’s easy but still nutritious and tasty too. Unlike biryani, which typically involves layers of cooking and more intense spices, pulav is much simpler.

In Indian cuisine, pulav can range from everyday home-cooked versions with peas, carrots, and mild spices to festive versions that go a little further with nuts, dried fruits, or meat.

Carrot Pulav

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• Author: Veda Sankaran

Print Recipe

Description

A rice pilaf that uses Indian flavors.

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Ingredients

Scale 1x2x3x

• 1 cup Basmati rice
• 1 tsp black mustard seeds
• 3 cardamom pods
• 3 cloves
• 1” cinnamon stick
• 1 1/2 tsp cumin seeds
• 10 curry leaves
• 2 Thai green chilies, sliced lengthwise
• 4 large cloves of garlic, minced
• 1 onion, cut in half, sliced thinly into half moons, then cut into 1/4s
• 1 ½ cups peeled diced carrots (very small cubes)
• 3/4 tsp turmeric
• 3/4 tsp coriander powder
• 2 tsp lemon juice
• 1 tbsp ghee
• Neutral oil
• Salt

For topping:

• 1 tbsp ghee
• 1 onion, thinly sliced
• 1/4 cup cashews
• 1/4 cup golden raisins
• Salt

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Instructions

1. Rinse the rice 2- 3 times or until the water runs clear. Cover the rice with water and let it soak for 20 minutes. Once ready to cook, drain the water and use your preferred method for cooking the rice, whether that’s stovetop or rice cooker. Keep in mind the ration of rice to water should be 1 cup rice to 1.5 cups water.
2. Prepare the topping, by heating the ghee in a small skillet. Once the ghee melts, saute the sliced onions with a pinch of salt, until they become golden and caramelized. Add the cashews and raisins and cook for an additional 1-2 minutes, until the raisins plump up. Set this aside to use as the topping for the rice.
3. In a large flat bottomed pan, pour enough oil to lightly coat the bottom. Once the oil is heated, place in the mustard seeds. Once the mustard seeds slow down popping, add the cardamom pods, cloves, cinnamon, and cumin seeds. After about 15 seconds add the curry leaves and green chilies. Then add the minced garlic with the onions and a little salt. Saute until the onions become translucent.
4. When onions reach that stage, place in the diced carrots along with the turmeric and coriander powder. Stir to combine, before adding the lemon juice. Cover and let cook on medium low heat for about 3 minutes. Uncover and stir, adding salt if needed. Cover again and continue cooking until carrots are cooked through.
5. When carrots are sufficiently cooked, add the cooled basmati rice, gently folding all the ingredients together. Adjust seasoning as needed. Top with the ghee and finish by adding the browned onion, cashew, and raisin mixture, before serving.

Recipe and Food Styling by Veda Sankaran
Prop Styling by Anna Franklin
Photography by Dave Bryce

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