Title: Basmati rice pilaf
 Categories: Grains, Indian, Usenet
      Yield: 4 Servings
 
      1 c  Basmati rice (from
           -Indian grocery or
           -gourmet shop)
      1 sm Onion
      3 md Carrots
      1    Bay leaf
      2    Cloves
      4    Black peppercorns
    1/4 t  Cumin seeds
      1 T  Light vegetable oil
      2 T  Butter
      1 T  Kosher salt (or to taste)
 
  Wash the rice in cool water, squeezing gently with your fingers,
  until the water runs clear.  Put the rice in about 2 cups of cool
  water to soak for 20 minutes. Strain soak water into saucepan and
  heat. Leave rice to dry in strainer.  Preheat oven to 350 degrees F.
  
  While rice is drying, chop onion finely and set aside.  Dice carrots
  and set aside. Measure spices.
  
  When rice is dry, heat oil over medium-high flame in heavy, oven-proof
  skillet or casserole dish. Add spices. When spices become fragrant,
  add butter and onions. Cook until onions are tender and light golden
  brown. Add carrots and cook for 3-5 minutes.
  
  Add rice and cook, stirring very gently for 5 minutes.  Add salt and
  heated soak water, bring to boil.  Reduce heat and simmer until water
  on top of rice has boiled off. Cover tightly and cook for 20 minutes
  at 350 degrees F. Remove from oven, let rest for 10 minutes, then
  serve.
  
  NOTES:
  
  *  Basmati Rice with Carrots -- This is a delicate, fragrant rice
  dish, one of our favorites. I got the recipe from an Indian cooking
  class. It's a bit of work, but well worth it.
  
  *  It is important to handle the rice gently so that the grains are
  not broken.  It's also important to use whole spices; ground spices
  would overpower the rice.
  
  *  This dish can be re-heated in the oven.
  
  : Difficulty:  easy.
  : Time:  30 minutes preparation, 30 minutes cooking and cooling.
  : Precision:  measure the ingredients.
  
  : Nancy Mintz
  : AT&T-Information Systems, UNIX System Development Lab, Summit, NJ
  : ihnp4!attunix!nlm
  
  :