Ingredients:

• Carrots – diced finely or grated 1/4 – 1/2 lb
• Onion – 1 medium chopped
• Tomatoes – 1 medium chopped
• Ginger garlic paste – 1 tsp
• Green chillies – 1 slit
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – a pinch
• Salt – to taste
• Oil – 3 tbsp
• Coriander leaves – 1 tbsp
• Garam masala items – saunf – 1/4 tsp, cinnamon stick – 1, bay leaf – 1, cloves – 2 or substitute with 1/4 tsp garam masala powder
• Rice (basmati) – 2 cups

Method:

In a pressure pan/cooker, heat oil and add the garam masala items. Then, add the onions, saute for a while. Then, add the green chillies and ginger garlic paste and saute. Then add the chilli, coriander,turmeric powders,salt and tomatoes and mix well. Add a little water. Then, add in the diced carrots and fry for a while. When the veggie is half done, add in the rice and mix well. (If using grated carrots, can fry for a couple of minutes and then immediately add water and allow to cook). To this add, 3.5 cups of water and bring to a boil. Then pressure cook for 2 whistles on medium heat (so that the rice doesnt get burnt and stick to the bottom of the cooker). Garnish with coriander leaves and serve hot.

Miscellaneous Info:

• Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use.
• Cuisine: Indian
• Cooking Time: 20 min
• Serves 4-5