Fragrant pea and carrot pilaf

Fragrant pea and carrot pilaf

By
From
I Love India
Serves
4-6
Photographer
Martin Poole

A colourful, lovely rice pilaf that goes with everything and smart enough to cook when you have friends over. You can also make it just with peas, just with carrots, or even add some chopped green beans.

Ingredients

Quantity Ingredient
350g basmati rice, well washed
4 tablespoons vegetable oil
13/4 rounded teaspoons cumin seeds
10cm cinnamon stick
4 cloves
2 black cardamom pods
2 bay leaves
1 onion, sliced
1 small carrot, cut into 1cm cubes
120g frozen peas, defrosted
salt
3/4 teaspoon see method for ingredients, (fresh if possible)

Method

  1. Place the rice in a saucepan and pour in at least 8cm of water to cover. Bring to the boil and simmer for 6–8 minutes. Try a grain at 6 minutes: it should be nearly soft. If not, cook for another minute and taste again. Drain the rice in a sieve, then pour it back into the pan. Cook for another 40 seconds over the heat to dry off any excess water and then turn off the heat, cover the pot and let the rice steam for 8–10 minutes. It should now be fully cooked through.
  2. Heat the oil in a wide frying pan and add the spices and bay leaves. Cook until the cumin is aromatic, around 20 seconds. Add the onion and fry until just soft. Add the carrot, peas and salt, stir and cook for 2 minutes. Finally, cover and cook for 3 minutes.
  3. Uncover the rice pan: there should be no water left (if there is, cook it off over a high heat). Add the rice and garam masala to the frying pan and stir well. Taste, adjust the seasoning and serve.
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