Indian food need never be a once-a-week-restaurant treat again!
Free Indian Recipe, easy to follow and cook, Indian cooking is simply rewarding!

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.