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PrintPEA AND CARROT PILAF
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the rice in a saucepan and pour in water above the level of the rice.
- Boil and simmer to low flame for about 10 minutes. Pour into a sieve, drain, then tip back into the pan. Cover and leave for 10 minutes.
- Heat the oil in a frying pan and add the cumin seeds, cinnamon, cloves, bay leaves and cardamom.
- Cook for about 20 seconds. Add the onion and stir-fry until just soft. Add the carrots, peas and salt, with little water.
- Cover and cook for 3 minutes until the carrot is cooked but firm to bite.
- Add the rice and garam masala and stir to mix well. Taste, adjust the seasoning and serve.
INGREDIENTS
- 250 grams basmati rice, well washed
- 75 ml Cooking oil
- ½ large carrot, cut into small cubes
- 100 grams peas
- 1 teaspoon cumin seeds
- 9 cm cinnamon stick
- 4 cloves
- 2 bay leaves
- 2 black cardamom pods
- ½ teaspoon garam masala
- 1 small onion, sliced
- Salt, to taste
4 comments for “Pea and Carrot Pilaf”
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