Easy Methi Carrot Pulao is a quick dish you can assemble with what you have in your pantry. I used Kasuri Methi instead of fresh leaves. When For all the planning I had done ahead, I simply overlooked the fact that I might need fresh methi leaves for the cooking. And it so happened that methi leaves were required for a couple of them. I didn’t want to change the menu at the last moment. So decided to use the little fresh leave for the Koftas while planning to use Kasuri Methi for the Rice.
The dried Kasuri methi leaves are very aromatic and can be used in almost any dish like chapatis, puris etc. In this quick version, it really makes a difference. Again when I realized that I had to use capsicum and grated carrot, I thought there was something seriously wrong in my planning. The dishes that I decided to make the thali had almost the same vegetables.What’s your resolution in using and consuming different vegetables? I almost always end up using the same type most of the time. Do you literally plan to buy something different each time you shop?
Coming to the recipe, this easy and quick methi carrot rice is something you can whip up for kid’s lunch. Minus the chillies but Konda and Peddu loved it. My Chinnu wanted only the those fried Naans of course.
|North Indian Thali|
Step by Step Picture for Easy Methi and Carrot Pulao
Easy Methi and Carrot Pulao
2 cups Cooked Rice
1 tbsp Cooking Oil
1 tsp Poppy Seeds
1/2 tsp Fennel Seeds
2 tbsp Kasturi Methi
1 cup Carrot grated
1/2 cup Capsicum
2 medium Onions
1/2 tsp Ginger Garlic paste
Salt to taste
1/2 tsp Red Chilli powder
1/4 tsp Garam Masala powder
4 Green Chillies
1/2 tsp Lemon Juice
1/2 tsp Sugar
How to prepare Easy and quick Methi Carrot Pulao.
If you are using cooked rice, have that ready. Else wash and soak rice. Cook accordingly. Keep it aside.
Have the carrots grated and kept aside. Capsicum chopped into juliennes.
Heat oil in a nonstick pan, add poppy seeds and fennel seeds. When it sizzles, add onions, saute for a couple of minutes.
Then add the capsicum and simmer with a lid. Let the capsicum get cooked for a couple of mins, add ginger garlic paste. Mix everything well.
When the capsicum is tender, add the Kasuri methi, slit green chillies and cook.
Add tomatoes and cook till it gets mushy.
Add salt, red chilli powder, garam masala powder, sugar. Fry for few minutes.
When the masala is cooked well, add the grated carrot and cook for 5 mins.
Finally, stir in the cooked rice and combine everything well together.
You can use fresh methi leaves also. Use trimmed cup of methi leaves and saute well ahead before adding the masala.