Aromatic Peas and Carrot Pilaf for one |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my very own, 100% original recipe for an authentic Indian pulao . The word pilaf is distortion of the word pulao which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan. Ingredients:
1/4 small onion, chopped |
1/4 teaspoon garlic powder or 1/4 teaspoon garlic paste (you can use minced fresh garlic, to your taste) |
1/2 teaspoon butter or 1/2 teaspoon ghee or 1/2 teaspoon margarine |
1/4 cup basmati rice or 1/4 cup long-grain rice |
1/4 teaspoon cumin seed |
1 bay leaf |
1 cinnamon stick |
4 -5 peppercorns |
4 -5 cloves |
1/4 cup carrot, sliced |
1/4 cup fresh peas or 1/4 cup frozen peas |
1/4 teaspoon salt (or to taste) |
3/4-1 cup water |
pepper (optional) |
Directions:
1. Wash the rice well; drain.
2. Melt butter/margarine/ghee in a saucepan over low to medium heat.
3. Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
4. Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
5. Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
6. Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
7. Season with extra salt and pepper, if necessary, and serve hot!
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