Bhopali pilaf with peas & carrots

6 servings

Ingredients

Quantity Ingredient
2 cups Basmati rice
1 each 1 1/2\" piece ginger, chopped
8 larges Garlic cloves, chopped
4 tablespoons Vegetable oil
4 eaches Whole cloves
1 large Black cardamom pod
1 each 1\" piece cinnamon stick
2 eaches Bay leaves
¼ teaspoon Black cumin seeds
⅛ teaspoon Mace
1 medium Onion, cut into half rings
2 smalls Carrots, diced very fine
1 cup Peas, if frozen, defrost
1 teaspoon Salt

Directions

Wash rice very well. Cover with 5 cups water & soak for 30 minutes.

Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.

Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown.

Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas.

Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2½ cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-22-95

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