Rice Pulao With Carrots And Green Peas
Serving Size : 4
Ingredients for prepare Rice Pulao With Carrots And Green Peas
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
| 1/4 | teaspoon | turmeric powder - (opt) |
| 1 1/2 | cups | Basmati rice |
| 3 | cups | hot water |
| 1 | teaspoon | salt |
| 1 | cup | frozen mixed peas & carrots |
| 1/2 | cup | golden raisins |
| 1/4 | cup | almonds or cashews |
recipe Rice Pulao With Carrots And Green Peas
Heat the oil in a large pot. Sautй the onion until soft,
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and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for
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30 seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until
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the rice is well coated with the spices and starts to become transparent.
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Add hot water (exactly double the measure of Basmati rice), add salt and cover
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the pan. Bring to a boil, then reduce heat. Stir in peas and
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rice and cover. Check the rice every 5 minutes or so to see whether the water has been
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absorbed and the rice is tender. Taste a grain and see. When the rice is done, fry the raisins and
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almonds in a little oil and mix into the rice. Do not overcook the rice - it will get sticky.
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