The Kadai Beans and Carrot Pulao Recipe is a simple pulao that you can make in just about 30 minutes.
1 cup fine grain brown basmati rice
1 bay leaf
2 cardamom pods
Ingredients for Kadai Vegetable
10 to 12 green beans, cut into 1 inch pieces
2 carrots, cut lengthwise into 1 inch pieces
1 teaspoon cumin seeds
2 green chillies, slit
1 teaspoon turmeric powder
1 teaspoon garam masala powder
2 tablespoons ghee
a small bunch of mint leaves, finely chopped
salt to taste
To begin making the Kadai Beans and Carrot Pulao Recipe Pulav, we will first wash and soak rice in 1-1/2 cups of water for half an hour.
After half an hour, into a large saucepan, add the rice along with the water it was soaking in, oil, cloves, cardamom, bay leaves and salt. We will now cook the rice with the spices until soft. Turn the heat to high and bring the rice to a brisk boil. Once the rice comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed.
Once all the water is absorbed, turn off the heat and allow the rice to rest for about 10 minutes before you can fork it to separate the grains.
Next step is to make the kadai vegetable masala for the rice.
Heat a Kadai or a heavy bottomed pan, add the ghee, cumin seeds, green chillies, the vegetables and sprinkle some salt. Stir fry the vegetables on medium heat until cooked through. Cover the pan to cook the vegetables, and stir occasionally. Once the vegetables are cooked through, add the turmeric powder, garam masala powder, the mint leaves and stir well.
Finally add the cooked rice and toss the rice gently toss over the Kadai Vegetables. Cover the pan and simmer the rice with the vegetables for a few minutes and turn off the heat, so the rice gets all the flavors from the Kadai Vegetable Masala.
Once done, shift the Kadai Beans and Carrot Pulao to a serving bowl and serve it along with a dal and raita.