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INDIAN RECIPE: Broccoli and Carrot Pulao

Serve 4-5
Preparation time: 5 minutes
Cooking time: 30 minutes

Ingredients for Broccoli and Carrot Pulao:

  • 2 cups rice, basmati
  • ¾ cup broccoli (small flowerets)
  • ½ cup carrots, diced, parboiled
  • 3 tbsp oil
  • 1 ½ tsp cumin seeds
  • 1 bay leaf
  • 3 cloves
  • 1 tsp black peppercorns
  • Salt to taste
  • 6 cups water

Directions for making Broccoli and Carrot Pulao:

  1. Clean, wash and soak the rice in water for 10 minutes. Drain and keep aside.
  2. Heat oil in a heavy bottomed pan, sauté cumin seeds, bay leaf, cloves and black peppercorns till they crackle. Add the carrots, broccoli and salt, stir fry for 3-4 minutes.
  3. Remove and discard whole spices, set the vegetables aside.
  4. Boil water in a separate pot, cook the rice until done and drain excess water.
  5. Gently fold in the cooked vegetables into the rice, transfer to a serving platter. Serve hot, accompanied by any curry dish.
  6. Enjoy your Broccoli and Carrot Pulao. Hope you love this Indian recipe.


Broccoli and Carrot Pulau, Green Prawn Pulao recipe , Lemon Rice, Saffron Rice recipe , Vegetable Pulao, Puliyogare, Exotic Chicken Biryani recipe

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