Trinidad Pulao Rice cooked with potato, peas and carrot and flavoured with herbs. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Sep 2015 in Recipes Course New Update Main Ingredients Rice, Potatoes Cuisine Indian Course Rice Prep Time 1.30-2 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Trinidad Pulao 1 1/2 cups Rice parboiled (ukda) 6 medium Potatoes 3 cloves Garlic minced 1/2 large Onion finely chopped 1 stalk Spring onion greens chopped 4 leaves Celery minced 1 sprigs Fresh thyme 1 tablespoon Soy sauce 1 Green chilli chopped to taste Salt 2 2/1 tablespoons Oil 1 tablespoon Sugar 2 tablespoons Butter 1/4 cup Green peas blanched 1 medium Carrot diced, blanched 1 tablespoon Tomato ketchup Method Mix together garlic, onion, spring onion green, celery leaves, thyme, soy sauce, green chilli and salt to taste in a large bowl. Add the potato pieces and coat them with the marinade. Cover and set aside for an hour. Heat oil in a large saucepan over medium heat. Add sugar and cook until it dissolves and turns dark. Add the potato pieces and brown over medium heat. Add the marinade. Add a little water to the bowl and rinse out the marinade. Set aside. Lower heat, cover and cook for five minutes. Wash the rice and drain thoroughly. Add rice to the potatoes along with butter and stir constantly until rice begins to become sticky. Add one and a quarter cups of water and the rinsed out marinade-water. Stir, cover and simmer till the rice is cooked. Add the peas, carrot and ketchup and mix lightly. Serve warm. Nutrition Info Calories 2352 Carbohydrates 405.3 Protein 36.8 Fat 65.2 #Celery #Garlic #Green chilli #Green peas #Onion #Potatoes #Rice #Spring onion greens Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article