Methi Carrot Pulao Recipe | How to make Carrot Methi Pulao ~ Step by Step Recipe

For all the planning I had done ahead, I simply overlooked the fact that I might need fresh methi leaves for the cooking. And it so happened that methi leaves were required for couple of them. I didn't want to change the menu at the last moment. So decided to use the little fresh leave for the Koftas while planning to use Katuri Methi for the Rice.

The dried Katuri methi leaves are very aromatic and can be used in almost any dish like chapatis, puris etc. In this quick version, it really makes a difference. Again when I realized that I had to use capsicum and grated carrot, I thought there was something seriously wrong in my planning. The dishes that I decided to make the thali had almost the same vegetables.

What's your resolution in using and consuming different vegetables? I almost always end up using the same type most of the time. Do you literally plan to buy something different each time you shop?

Methi Carrot Pulao

Coming to the recipe, this easy and quick methi carrot rice is something you can whip up for kid's lunch. Minus the chillies but Konda and Peddu loved it. My Chinnu wanted only the those fried Naans of course. 

Will be making this rice again for Konda's lunch box for sure. 

I was surprised that they both liked it as I thought it might be little spicy.

North Indian Thali

 Step by Step Picture Recipe

Easy Methi and carrot pulao

Ingredients Needed

Cooked Rice - 2 cups
Oil - 1 tbsp
Poppy Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Kasturi Methi - 2 tbsp
Carrot, grated - 1 cup
Capsicum - 1/2 cup
Onions - 2 medium
Tomatoes - 2
Ginger Garlic paste - 1/2 tsp
Salt to taste
Red Chilli paste - 1/2 tsp
Garam Masala powder - 1/4 tsp
Green chilies - 4
Lemon Juice - 1/2 tsp
Sugar 1/2 tsp

How to prepare Easy and quick Methi Carrot Pulao.

If you are using cooked rice, have that ready. Else wash and soak rice. Cook accordingly. Keep it aside.

Have the carrots grated and kept aside. Capsicum chopped into juliennes. 

Heat oil in a non stick pan, add poppy seeds and fennel see.ds When it sizzles, add onions, saute for couple of minutes. 

Then add the capsicum and simmer with lid. Let the capsicum get cooked for couple of mins, add ginger garlic paste. Mix everything well.

When the capsicum is tender, add the kasturi methi, slit green chilies and cook. 

Add tomatoes and cook till it gets mushy.

Add salt, garam masala powder, sugar. Fry for few minutes. 

When the masala is cooked well, add the grated carrot and cook for 5 mins.

Finally stir in the cooked rice and combine everything well together. 

Squeeze lime juice over the rice and serve with Methi Kofta Dal.

Kasturi Methi Carrot Pulao

Notes:

You can use fresh methi leaves also. Use trimmed cup of methi leaves and saute well ahead before adding the masala.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15