Carrot Peas Pulao is a simple yet flavorful dish that combines the sweetness of carrots and green peas with aromatic basmati rice. Perfect for a quick meal, this recipe is easy to prepare and pairs wonderfully with Delhi style chole, Dal Fry tadka , pickle , or fries. It's a wholesome and satisfying dish that can be enjoyed by everyone.
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Wash and soak the basmati rice for 30 minutes.
Dice the carrot into small pieces.
Heat butter in a pan and crackle cumin seeds, bayleaf, and cinnamon stick.
Add the diced carrot and green peas, and toss them for 1-2 minutes.
Add the soaked basmati rice and toss for another minute.
Add garam masala, pour in the hot water and add salt. Bring it to a boil.
Cover the pan with a lid and cook on medium flame for 5 minutes.
Let the pulao rest for 10-15 minutes before serving.
Use fresh green peas for better flavor and texture.
Toss rice well with carrot and peas before adding hot water to make pulao cook evenly.
Use fresh green peas for better flavor and texture.
Resting the pulao after cooking helps the flavors to blend well.
Squeeze lemon for tangy taste.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used. Just ensure they are thawed before adding to the dish.
Can I substitute butter with oil?
Yes, you can use any cooking oil instead of butter for a dairy-free version.
What can I serve with Carrot Peas Pulao?
It pairs well with chole, dal, pickle, or fryums.
Can I use regular rice instead of basmati?
Yes, but the flavor and texture might differ slightly as basmati rice is more aromatic.
How do I prevent the rice from sticking?
Ensure the rice is washed thoroughly and soaked properly before cooking.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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