Kadai Beans And Carrot Pulao Recipe
Kadai Beans and Carrot Pulao Recipe is an easy and tasty pulao that you can make in just about 30 minutes. Serve it with Rajasthani Kadhi and Kachumber Salad for a weekday meal.
The Kadai Beans and Carrot Pulao Recipe is a simple pulao that you can make in just about 30 minutes. All you need is some cooked rice and vegetables. Stir fry the vegetables along with the cooked rice in a Kadai and your Kadai Vegetable Pulao will be ready for a weeknight dinner.
Serve Kadai Beans and Carrot Pulao Recipe along with Rajasthani Kadhi and Kachumber Salad for a weekday meal.
If you like this recipe, you can also try other Pulao Recipes such as
20 M
45 M
65 M
Ingredients
- 1 cup Basmati rice , Brown
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds Ingredients for Kadai Vegetable
- 10 Green beans (French Beans) , cut into 1 inch pieces
- 2 Carrots (Gajjar) , cut lengthwise into 1 inch pieces
- 1 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 tablespoons Ghee
- 1 Mint Leaves (Pudina) , finely chopped
- Salt , to taste
How to make Kadai Beans And Carrot Pulao Recipe
To begin making the Kadai Beans and Carrot Pulao Recipe Pulav, we will first wash and soak the brown basmati rice in 1-1/2 cups of water for half an hour.
After half an hour, into a large saucepan; add the rice along with the water it was soaking in, oil, cloves, cardamom, bay leaves and salt. We will now cook the rice with the spices until soft. Turn the heat to high and bring the rice to a brisk boil.
Once the rice comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed.
Once all the water is absorbed, turn off the heat and allow the rice to rest for about 10 minutes before you can fork it to separate the grains.
Our next step is to make the kadai vegetable masala for the rice.
Heat a Kadai or a heavy bottomed pan, add the ghee, cumin seeds, green chillies, green beans, carrots and sprinkle some salt. Stir fry the vegetables on medium heat until cooked through.
Cover the pan to cook the vegetables, and stir occasionally. Once the vegetables are cooked through, add the turmeric powder, garam masala powder, the mint leaves and stir well.
Finally, add the cooked rice and toss the rice gently toss over the Kadai Vegetables. Cover the pan and simmer the rice with the vegetables for a few minutes and turn off the heat, so the rice gets all the flavors from the Kadai Vegetable Masala.
Once done, transfer the Kadai Beans and Carrot Pulao to a serving bowl and serve it hot.
Serve Kadai Beans and Carrot Pulao Recipe along with Rajasthani Kadhi and Kachumber Salad for a weekday meal.
