Carrot Peanut Pulao

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Carrot Peanut Pulao - Plattershare - Recipes, food stories and food lovers

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4 from 5 votes
Indian

About Carrot Peanut Pulao

Carrot Peanut Pulao is a simple yet vibrant dish that brings together health and flavor in every bite. Perfect for a lunch box or a quick brunch, this pulao combines fluffy rice with sweet grated carrots and roasted peanuts for a delightful twist on traditional Indian rice dishes.
The real charm of this recipe lies in the crunchy bite of peanuts mingling with carrots, all roasted gently in fresh spices. Each mouthful offers a medley of textures and aromas, making this pulao not only wholesome but irresistibly tasty and colorful—a special treat for both kids and adults alike.
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Recipe Time & More

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served AsBrunchLunch
Recipe TasteCrunchySaltySpicy
Calories 602 kcal
Servings 4

Ingredients
 

  • 250 gm Rice (or rice boiled from raw or basmathi rice)
  • 2 cups Carrot (from 4 or 5 carrots, grated)
  • 3 spoons Peanuts (Roasted, tb)
  • 3 spoons onion (chopped tb)
  • 2 spoons Garlic (finely chopped tea)
  • 2 spoons Capsicum (chopped tb)
  • 2 Green Chilli (slitted)
  • 1 spoon Salt (or butter, or oil butter tb oil tb and)

For Spice Powder

  • 1 Brown Powder (heat pan and dry roast the following items light and them and keep aside)
  • 1 spoon Coriander Seeds (cinnamon stick 1 inch piece ,anise seed ,cardamom pod 1 tb red chillies)
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Instructions
 

  • Heat a broad pan with butter and oil. Saute it with cumin seeds. Once they splutter fry the chopped garlic till they become golden and then fry onions for a minute then add the capsicum.
    Carrot Peanut Pulao - Plattershare - Recipes, food stories and food lovers
  • Fry for another minute. Now add the powdered spices and give a stir. Then add the grated carrot to the pan with required salt. Give stirs for half minute. Add the roasted peanuts and mix well.
  • At this stage transfer this stuff to the broad bowl that has boiled rice. Mix gently with a ladle without breaking the rice grains. garnish with coriander leaves. Serve or pack with any crisps or raitha.

Recipe Notes

Additional Tips

  • For extra crunch and depth of flavor, toss the peanuts in a teaspoon of ghee or coconut oil and roast them until golden before adding them to the pulao; this prevents them from softening when mixed with the rice.
  • If you prefer a spicier pulao, try adding a teaspoon of freshly ground black pepper or a pinch of red chili flakes along with the green chillies for a subtle heat boost that complements the sweetness of the carrots.
  • To make this dish vegan, ensure you use oil instead of ghee for tempering the spices and roasting the peanuts; coconut oil adds a lovely aroma that pairs well with the carrots and peanuts.
  • For a vibrant presentation, garnish the pulao just before serving with a sprinkle of finely chopped fresh coriander and a handful of pomegranate seeds for a pop of color and a burst of tangy sweetness.
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Explore Recipes by Tags healthy recipeskids friendly recipeslunch idea recipes

Please appreciate the author by voting!

4 from 5 votes

Recipe Nutrition

Calories: 602kcal | Carbohydrates: 48g | Protein: 18g | Fat: 41g | Polyunsaturated Fat: 12.3g | Monounsaturated Fat: 24.6g | Fiber: 9g | Sugar: 11g

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 165

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4 from 5 votes

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