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Carrot Chickpeas Pulao
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| Ingredients: | |
| 3 Medium | Sized Carrots, (shredded) |
| 1/4 Cup | Chickpeas, (soaked overnight) |
| 1 Medium | Sized Onion, (chopped) |
| 1 Medium | Sized Tomato, (chopped) |
| 4 nos Red Chillies | |
| 1/2 Cup | Shredded Coconut |
| 15-20 nos Cashew Nuts 1 No Cardamom 1" Cinnamon Stick 2 nos Cloves | |
| 1 Small Piece | Ginger, (chopped) |
| 1 no Green Chilli | |
| 1.5 tsp | Oil |
| Salt to taste | |
| 2 Cups | Basmati Rice, (cooked) |
Instructions:
1. Take half the quantity of chopped onions and grind it along with tomatoes, red chillies and coconut to a fine paste.
2. Heat oil in a pan and roast the cashew nuts, remove and keep it aside. In the same oil fry cardamom, cinnamon, ginger, green chilli and cloves for a minute.
3. Now add remaining chopped onions and ground paste and sauté till the raw smell disappears.
4. Add chickpeas and mix well. Sauté for a minute and then add shredded carrots and salt. Cook for sometime.
5. When the carrots are cooked well, take off heat and mix cooked basmati rice. Garnish with roasted cashew nuts.
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