Jam packed with antioxidants, good fats from almonds and lots of spice to kick start your metabolism, this pulao recipe is your secret weapon to killer abs this Summer
If you want to stay ahead of the game when it comes to being fit and healthy, you MUST make this delicious Pulao.
Full of colourful vegetables (phytochemicals and antioxidants are super words with super powers to help you stay healthy), good fats like almonds (but you can use peanuts for extra crunch) and spice ( to speed up your metabolism to get those killer abs) — PULAO is your secret weapon to killer bikini bod!
Our favourite cook and blogger at The Cooking Junket, Bhojana Recipes shares her secret Pulao recipe with us.
How do you Pulao?
Carrot Peanut Pulao is a simple, healthy, colourful and yummy rice which is very ideal for Lunch box. The crunchy bite of peanuts with carrot roasted in fresh spices make this pulao very special…
Pre time : 10 mins
Cooking time: 15 mins
Ingredients for making Carrot Peanut Pulao:
Boiled Rice from 250 gms of raw rice or Basmati rice
Grated carrots 2 cups (From 4 or 5 Carrots)
Roasted peanuts 3 tbspoons
Chopped onions 3 tbspoons
Finely chopped Garlic 2 tea spoons
Chopped capsicum 2 tbspoons
Slitted green chilies 2
Butter 1 tb spoon
Oil 1 tb spoon
Salt to taste
For spice powder:
Heat a pan and dry roast the following items to light brown and powder them and keep aside.
Coriander seeds 1 tbspoon
Red chilies 3
Cinnamon stick 1 inch piece
Anise Seed 1/2
cardamom pod 1
How to make Carrot Peanut Pulao?
Heat a broad pan with butter and oil. Saute it with cumin seeds.
Once they splutter fry the chopped garlic till they become golden and then fry onions for a minute then add the capsicum. Fry for another minute. Now add the powdered spices and give a stir.
Then add the grated carrot to the pan with required salt. Give stirs for half minute. Add the roasted peanuts and mix well.
At this stage transfer this stuff to the broad bowl that has boiled rice. Mix gently with a ladle without breaking the rice grains. garnish with coriander leaves.
Serve or pack with any crisps or raitha.