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. Saut‚ 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
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and stir until the rice is well coated with the spices and starts
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to become transparent. Add hot water (exactly double the measure of basmati
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rice), add salt and cover the pan. Bring to a boil, then reduce heat.
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Stir in peas and rice and cover. Check the rice every 5 minutes or so to see whether the water
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has been absorbed and the rice is tender. Taste a grain and see. When
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the rice is done, fry the raisins and almonds in a little oil and mix into
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the rice. Do not overcook the rice - it will get sticky.
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