Carrot Corn Pulao
by Rehana Khambaty
Added to 1 cookbook
This recipe has been viewed 13617 times
Colourful pulao with white, red and green color.
Method- Heat the butter in a non-stick deep pan. Saute the onions until transparent.Add the corn and grated carrot and the finely chopped celerey. Stir-fry for 2-3 mins.
- Add washed rice and sauté for 2-3 minutes.
- Add the water and salt. Bring to a boil on high heat. Reduce heat to low, add the garam masala and stir. Cover and cook until the rice is done.
- Arrange the rice in a serving plate. Serve warm.
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This recipe was contributed by Rehana Khambaty on 22 Jun 2011
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