Rice pulao with carrots and green peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Vegetable oil |
| 1 | medium | Onion, thinly sliced |
| 1 | Garlic clove, chopped | |
| 10 | Whole cloves | |
| 1 | Cinnamon stick | |
| 10 | Cardamom pods | |
| 2 | Bay leaves | |
| ¼ | teaspoon | Turmeric powder (opt) |
| 1½ | cup | Basmati rice |
| 3 | cups | Hot water |
| 1 | teaspoon | Salt |
| 1 | cup | Frozen mixed peas & carrots |
| ½ | cup | Golden raisins |
| ¼ | cup | Almonds or cashews |
Directions
Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until the rice is well coated with the spices and starts to become transparent. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan. Bring to a boil, then reduce heat. Stir in peas and rice and cover. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice is tender. Taste a grain and see. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice. Do not overcook the rice - it will get sticky.