Rice Pulao With Carrots And Green Peas

Recipe Ingredients

6 tablespoons	90ml	Vegetable oil
1 tablespoon	15ml	Onion - thinly sliced (medium)
1		Garlic clove - chopped
10		Whole cloves
1		Cinnamon stick
10		Cardamom pods
2		Bay leaves
1/4 teaspoon	1.3ml	Turmeric powder - (opt)
1 1/2 cups	240g / 8.5oz	Basmati rice
3 cups	711ml	Hot water
1 teaspoon	5ml	Salt
1 cup	110g / 3.9oz	Frozen mixed peas & carrots
1/2 cup	80g / 2.8oz	Golden raisins
1/4 cup	23g / 0.8oz	Almonds or cashews

Recipe Instructions

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.

Source:
Dave Dameron

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