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One Dish Meal: Carrot and Tomato Pulao

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“This is Sanjeev Kapoor's light and oil-free rice preparation from the Young Times magazine. I hope you like it as much as my family does!”
READY IN:
1hr 5mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a non-stick skillet.
  2. Add bay leaf, cinnamon stick, curry leaves and cardamoms.
  3. Then toss in the onions and ginger.
  4. Stir-fry until golden brown.
  5. Add the carrots and tomatoes.
  6. Saute until the tomatoes are softened.
  7. Add salt and 4 cups of water.
  8. Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish.
  9. Add drained rice, raisins, peppercorns and tomato puree.
  10. Stir well.
  11. Bring to a boil.
  12. Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
  13. Stir in lemon juice.
  14. Garnish with corriander leaves.
  15. Serve hot.

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