Rice pulao with carrots & green peas
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Rice pulao with carrots & green peas
  Rice    Carrots    Peas    Indian    Vegetables    Greens  
Last updated 6/12/2012 1:20:24 AM. Recipe ID 52108. Report a problem with this recipe.
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      Title: Rice pulao with carrots & green peas
 Categories: Indian, Rice, Vegetables
      Yield: 4 Servings
 
      6 tb Vegetable oil
      1 md Onion, thinly sliced
      1    Garlic clove, chopped
     10    Whole cloves
      1    Cinnamon stick
     10    Cardamom pods
      2    Bay leaves
    1/4 ts Turmeric powder (opt)
  1 1/2 c  Basmati rice
      3 c  Hot water
      1 ts Salt
      1 c  Frozen mixed peas & carrots
    1/2 c  Golden raisins
    1/4 c  Almonds or cashews
 
  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.
 




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Recipe ID 52108 (Apr 03, 2005)

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