The Very Hungry Cook

Indian Food

October 21, 2010

Thyme & Carrot Pulao

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Dear people-that-read-my-blog,

This post is for you.

Thank you so much for posting comments, sending me email messages, even calling in and telling me to get off my butt and blog.

But most of all, thank you Amy.

Your comment finally made me realize that there is at least one person that checks in, and to whom my blog matters.

I’d give you a big hug if you were next to me, and a good dinner :)

But you aren’t. So instead, this recipe is especially for you.

Also, many thanks to all the students who wrote in asking for easy recipes,  this is as good a place to start as any, but there’s a post for you in a couple of days.  I promise!

This recipe was a result of my trying to clean out the refrigerator. It turned out to be such a spectacular success that everyone I’ve made it for has loved it!!

En avant!

You will need : thyme, carrots, garlic, rice (I’ve used basmati), butter, salt and water.

Peel the carrots and trim the ends.

Start grating the carrots.

This was the point where I stopped concentrating on the task at hand and started thinking about all the nice things you guys have said about the food I make!

Amy’s comment (on the Massaman Curry post) made me get up and run to the kitchen!

It was a total *Eureka!* moment I tell you.

And I would’ve floated through the rest of the day on that cloud too! Except reality cut in. Literally.

See??

That is my little finger.

Bleeding.

I don’t just cook for you guys! I’m in this, sweat, blood and tears!

Real blood!

(Are you feeling bad for me? Or are you just shaking your head and thinking, “You clumsy moron!”

Actually, don’t tell me…

Anyway, having spent 5 years in med school, I knew exactly what I needed!!

Ta-da!!!

I know you want them!!

No really, come on, can you ever be too grown up for cartoons??

Really?

Don’t answer that, I’m still busy figuring out why Fred looks so mad…

Maybe because Daphne’s all the way at the other end?

Anyway, with Scooby and the gang safely wrapped around my pinky, we move on!

The carrots were grated without further mishap.

And the garlic was minced.

Its just about time to measure out the rice and wash it. Thrice.

No, I don’t know why. But it has to be thrice.

You can ask my mother if you still don’t believe me.

Melt some butter in a hot pan and sweat the garlic for a couple of minutes.

Then add the thyme and grated carrots and saute for about 3-5 minutes..

Add some rice and salt.

And finally some water. Cover and cook on a medium-low flame, gently stirring occasionally until the rice is cooked!

I like serving this a  really fresh tomato salad and The World’s Easiest Curry Potatoes (yes, they really are that easy! More on that in the next post though.)

But you can eat it however you like!

Enjoy!

RECIPE:

Ingredients:

Thyme                                        –           5-6 sprigs, without the stalk

Carrots                                       -           2-3 medium sized

Garlic                                          -          2 medium cloves

Rice (Basmati)                          -          1 cup

Salt                                              -           1 tsp or as needed

Butter                                         -            3 tbspns

Water                                          -          1 & 1/2 cups or as needed

Peel and grate the carrots.

Mince the garlic.

Wash the rice.

In a dutch oven/covered saucepan, melt butter until it foams.

Add the garlic, lower flame and let it sweat for 2 minutes.

Add the thyme leaves and the grated carrot, and cook for 3-5 minutes.

Add the washed rice and salt.

Then add the water.

Cover the pan/dutch oven and cook on a low flame, occasionally stirring gently until the rice is completely cooked.

Serve hot garnished with fresh thyme.




  1. i love your posts, babe! I’m a big fan of your blog :)
    The process of cooking is so beautifully photographed and presented. The final dish looks yummelicious!!! Keep it going..!

    Comment by smita — October 21, 2010 @ 9:56 pm
  2. Hey Rajika, this is an awesome post. My! this pulav looks so delicious. Just beautiful pics as well. :)

    Comment by Sonia{7spice} — October 21, 2010 @ 10:42 pm
  3. I see you are getting better at the photography bit; and the pulao looks delish too! :)

    Comment by Porus — October 22, 2010 @ 4:52 am
  4. i’m cooking it right…looks colorful and pretty. Will let you know how it tastes :)

    Comment by smit — October 24, 2010 @ 6:44 am
  5. I am hungry, goddamitt..I haven eaten breakfast and lunch doesn seem like an option for the next couple of hours..!!! when you comin back woman???

    Comment by Vrinda — October 24, 2010 @ 11:52 pm
  6. Everything looks so awesome…sigh!!

    Comment by Vrinda — October 24, 2010 @ 11:53 pm
  7. Guess what, I tried it and came out so well! An amazing addition to something that I can make :)

    Comment by Aparna — October 29, 2010 @ 9:26 am
  8. @ Aparna : Thank you for making it! And I’m SO glad it turned out well!!

    Comment by Rajika — November 8, 2010 @ 8:29 am
  9. @ Vrinda – Come visit woman!

    Comment by Rajika — November 8, 2010 @ 8:29 am
  10. @Smita – How was it???

    Comment by Rajika — November 8, 2010 @ 8:30 am
  11. @ Porus : Thank you!! :) I’ll still be badgering you for lessons though!

    Comment by Rajika — November 8, 2010 @ 8:30 am
  12. @ Sonia : Thank you!

    Comment by Rajika — November 8, 2010 @ 8:30 am
  13. Neat design! And nice genuine posts.

    I just think that bleeding finger got a bit gross in there.

    Comment by kang — November 12, 2010 @ 3:58 pm
  14. @ kang : Hey there! Thank you! Haha! Sorry you got grossed out. Does it help that i sanitized the box grater and my hand before proceeding? :D And besides, it’s not like I could just leave it out and I was perfect all the time! I like keeping it real :D

    Comment by Rajika — November 12, 2010 @ 10:42 pm
  15. Wow, a post from you. Yayy. Welcome back :)

    Comment by Avanika (Yumsilicious Bakes) — November 15, 2010 @ 6:35 am

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