Rice Pulao with Carrots and Green Peas

Rice Pulao with Carrots and Green Peas Ingredients

6 tb Vegetable oil	1/4 ts Turmeric powder (opt)
1 md Onion, thinly sliced	1 1/2 c Basmati rice
1 Garlic clove, chopped	3 c Hot water
10 Whole cloves	1 ts Salt
1 Cinnamon stick	1 c Frozen mixed peas & carrots
10 Cardamom pods	1/2 c Golden raisins
2 Bay leaves	1/4 c Almonds or cashews

Instructions for Rice Pulao with Carrots and Green Peas

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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: RiceCuisine: Indian

More like this...

Rice with Green Peas (Green Pea Gohan

Green Peas Pulao

Black-Eyed Pea, Green Pea and Rice Salad

Kathal Pulao (Raw Jackfruit Pulao)

Spanish Rice with Green Beans and Peas Lf

Ingredient Insight - look inside this recipe