Carrot Pilau
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 15 minutes 25-30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 cups basmati rice, washed and soaked in cold water for 1/2 hour 2-1/4 cups water 1 tsp salt or to taste
1 tsp butter 2 tbsps ghee or unsalted butter 1 tsp cumin or caraway seeds
1 onion, finely sliced 2 cinnamon sticks, 2-inches long, broken up 4 green cardamoms, split open
1 tsp garam masala or ground mixed spice 3/4 cup coarsely grated carrots 2/3 cup frozen peas
1/2 tsp salt or to taste



1 Drain the rice thoroughly and put into a saucepan with the water. Bring to a boil, and stir in the salt and 1 tsp butter. Boil steadily for 1 minute.
2 Place the lid on the saucepan and simmer for 12 to 15 minutes. Do not lift the lid during cooking.
3 Remove the pan from heat and keep it covered for another 10 minutes.
4 Meanwhile, prepare the rest of the ingredients. Melt the ghee or butter over medium heat, add the cumin or caraway seeds, and fry until they crackle.
5 Add the onion, cinnamon, and cardamom, and fry until the onions are lightly browned, about 4 to 5 minutes, stirring frequently.
6 Add the garam masala or ground mixed spice. Stir and cook for 30 seconds. Add the carrots, peas, and salt, stir and then cook for 1 to 2 minutes.
7 Now add the rice, stir, and mix gently using a metal spoon or a fork as a wooden spoon or spatula will squash the grains. Remove the pan from heat and serve.

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