Carrot Pulao

Ingredients

• Wash the rice and soak for 30 minutes.
• Boil rice in salted water, till done, but each grain is separate.
• Drain, spread in a plate, keep aside to cool.
• Heat ghee in a heavy saucepan or earthen handi. Add seeds and allow to splutter.
• Add elachi, bay leaf and peppercorns.
• Add carrot and beans.
• Add salt and garam masala and stirfry till vegetables are tender.
• Then put rice and lemon juice and more salt if required. Mix it well and keep it for 2-3 minutes.
• Garnish with coriander leaves.