Gujar Ka Pullao is a beloved North Indian dish that transforms humble carrots into a fragrant, celebratory meal. Unlike dry pulao, this recipe simmers basmati rice with grated carrots in a spiced broth, allowing the vegetables to melt into the grains and create a naturally sweet, moist texture. The flavor profile is complex yet comforting, driven by whole spices like cardamom, cloves, cinnamon, and bay leaf that infuse the oil before the rice is added. The onions are caramelized to a deep golden brown, adding a rich savory backbone that balances the sweetness of the carrots. It is a perfect side dish for festive gatherings or a hearty, wholesome main course for a quiet weeknight dinner. The result is tender, separate grains of rice coated in a subtle orange hue, bursting with aromatic warmth and home-style comfort.
Gujar Ka Pullao (Carrot Rice
Description
Gujar Ka Pullao is a beloved North Indian dish that transforms humble carrots into a fragrant, celebratory meal. Unlike dry pulao, this recipe simmers basmati rice with grated carrots in a spiced broth, allowing the vegetables to melt into the grains and create a naturally sweet, moist texture. The flavor profile is complex yet comforting, driven by whole spices like cardamom, cloves, cinnamon, and bay leaf that infuse the oil before the rice is added. The onions are caramelized to a deep golden brown, adding a rich savory backbone that balances the sweetness of the carrots. It is a perfect side dish for festive gatherings or a hearty, wholesome main course for a quiet weeknight dinner. The result is tender, separate grains of rice coated in a subtle orange hue, bursting with aromatic warmth and home-style comfort.Ingredients
Directions
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Rinse the basmati rice under cold running water until the water runs clear, then soak in 1 cup of water for 15 minutes.
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While the rice soaks, slice the onion into thin half-moons.
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Drain the soaked rice, reserving the soaking water.
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Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat.
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Add the bay leaf, cumin seeds, cloves, cardamom pod, cinnamon stick, and peppercorns to the hot oil.
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Saut the spices for about 30 seconds until they become fragrant and begin to sizzle.
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Add the sliced onions to the pan and saut, stirring frequently, until they are deep golden brown and caramelized, about 8 to 10 minutes.
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Add the grated carrots to the onion-spice mixture and stir-fry for 2 minutes to soften slightly.
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Add the drained rice to the pan, along with the reserved soaking water and salt to taste.
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Stir gently to combine all ingredients, ensuring the rice is evenly distributed.
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Bring the mixture to a boil over high heat, uncovered.
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Once boiling, immediately reduce the heat to the lowest setting and cover the pan tightly with a lid.
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Cook undisturbed for 20 minutes, allowing the rice to steam and absorb the liquid.
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Turn off the heat and let the pan stand covered for 5 minutes to rest.
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Remove the lid and gently fluff the rice with a fork to separate the grains.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 311.1kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 90.1mg4%
- Total Carbohydrate 59.5g20%
- Dietary Fiber 17.5g70%
- Sugars 7.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm as a side dish or main course.
Ensure the lid fits tightly during the simmering process to trap steam, which is crucial for cooking the rice evenly without becoming mushy.
For a richer flavor, you can substitute half of the vegetable oil with ghee, though this will make the dish non-vegan.
