Bhopali pilaf with peas & carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basmati rice |
| 1 | each | 1 1/2\" piece ginger, chopped |
| 8 | larges | Garlic cloves, chopped |
| 4 | tablespoons | Vegetable oil |
| 4 | eaches | Whole cloves |
| 1 | large | Black cardamom pod |
| 1 | each | 1\" piece cinnamon stick |
| 2 | eaches | Bay leaves |
| ¼ | teaspoon | Black cumin seeds |
| ⅛ | teaspoon | Mace |
| 1 | medium | Onion, cut into half rings |
| 2 | smalls | Carrots, diced very fine |
| 1 | cup | Peas, if frozen, defrost |
| 1 | teaspoon | Salt |
Directions
Wash rice very well. Cover with 5 cups water & soak for 30 minutes.
Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.
Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown.
Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas.
Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2½ cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-22-95