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Easy Methi and Carrot Pulao

Methi Carrot Pulao is an easy and quick dish to make if you have dried Kasuri Methi and carrot. This serves as a wonderful packed lunchbox meal.
Course Main Dish - Rice
Cuisine North Indian
By Cook Method Stovetop
Occasion Kids Lunch Box, Weekend Special
By Diet Kid Friendly
Author Srivalli

Ingredients

  • 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
  • 2 Tomatoes
  • 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

Instructions

  • 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.
  • Squeeze lime juice over the rice and serve with Methi Kofta Dal.

Notes

This is the Methi Kofta Dal.
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