Gujar Ka Pullao (Carrot Rice)
Submitted by Cruise
Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsGujar Ka Pullao is a traditional North Indian pilaf that turns a humble grated carrot into a showstopping side. The carrots sweeten as they cook into the basmati rice, streaking every forkful orange and lending a mellow, almost-honeyed background that plays against the warm whole spices.
The spice tempering (tadka) is the step that gives this dish its character. Bay leaf, cumin seeds, cloves, a crushed cardamom pod, a sliver of cinnamon stick, and peppercorns all go into hot oil at once. A few seconds is enough for them to puff, darken, and release their aromatic oils into the oil before the onions follow.
Soaking the basmati first, then cooking in exactly one cup of water per cup of rice, is what gives you those long, separate, elegant grains instead of sticky clumps. A five-minute rest off-heat after cooking is the secret most home cooks skip, and it’s the step that lets the rice finish steaming through to that fluffy-grain texture.
Pro Tips
- Rinse the basmati under cold water until the water runs clear, washing off surface starch prevents gummy rice.
- Soak for at least 20 to 30 minutes before cooking so the grains absorb moisture evenly and elongate during cooking.
- Brown the onions slowly for the full 8 to 10 minutes, this is where the deep sweetness and color come from.
- Don’t lift the lid during the 25-minute cook, every peek releases steam and throws off the cooking.
- Fluff with a fork, not a spoon, stirring breaks the delicate grains.
Variations
- Stir in a handful of raisins and cashews toasted in ghee at the end for a fancier version.
- Top with fried onion crisps (birista) for a biryani-style finish.
- Add a pinch of saffron bloomed in warm milk for color and perfume.
Ingredients
Directions
Wash the rice under running water, then let soak in 1 cup water.
Slice the onion into thin half rounds.
In a large, heavy bottom saucepan over medium heat, warm the oil.
Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
Cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and sauté until browned (8 to 10 minutes).
Add the rice and the soaking water and the salt.
Stir gently, cover, increase the heat to high and bring to a boil.
Then reduce the heat to very low and cook for 25 minutes without uncovering the pan.
Turn off the heat and let the pan stand covered on the burner for 5 minutes.
Then uncover, fluff up the rice gently and serve.
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