One Dish Meal: Carrot And Tomato Pulao - cooking recipe

Ingredients

1 1/2 cups basmati rice, washed,soaked in 3 cups of water for half an hour and then drained before using
2 medium carrots, washed,peeled and cut into 1 cm sized cubes
2 medium tomatoes, washed,peeled and chopped
1 inch fresh ginger, peeled,washed and chopped
7 white pearl onions, peeled,washed and chopped
2 teaspoons raisins, washed and patted dry
6 sprigs of fresh curry leaves, washed and torn
1 bay leaf
1 inch cinnamon stick
2 black cardamom pods or 2 green cardamoms
salt
1 cup tomato puree
1 teaspoon fresh lemon juice
7 -8 black peppercorns, crushed
4 tablespoons fresh coriander leaves, washed and chopped,to garnish
2 tablespoons oil

Preparation

Heat oil in a non-stick skillet.
Add bay leaf, cinnamon stick, curry leaves and cardamoms.
Then toss in the onions and ginger.
Stir-fry until golden brown.
Add the carrots and tomatoes.
Saute until the tomatoes are softened.
Add salt and 4 cups of water.
Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish.
Add drained rice, raisins, peppercorns and tomato puree.
Stir well.
Bring to a boil.
Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
Stir in lemon juice.
Garnish with corriander leaves.
Serve hot.