Aromatic Peas and Carrot Pilaf for one
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 main dish serving
- Serves:
- 1-2
ingredients
- 0 small onion, chopped
- 1.23 ml garlic powder or 1.23 ml garlic paste (You can use minced fresh garlic, to your taste)
- 2.46 2.46 ml ghee or 2.46 ml margarine
- 59.14 ml basmati rice or 59.14 ml long-grain rice
- 1.23 ml cumin seed
- 1 bay leaf
- 1 cinnamon stick
- 4-5 peppercorns
- 4-5 cloves
- 59.14 ml carrot, sliced
- 59.14 ml fresh peas or 59.14 ml frozen peas
- 1.23 ml salt (or to taste)
- 177.44-236.59 ml water
- pepper (optional)
directions
- Wash the rice well; drain.
- Melt butter/margarine/ghee in a saucepan over low to medium heat.
- 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.
- 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.
- 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.
- Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
- Season with extra salt and pepper, if necessary, and serve hot!
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Reviews
-
This is the FIRST Zaar recipe I made for 2003! Anu, you are a treasure, you know. I mean it. I just had to make something of yours today, coz I want to make your recipes all through the year! And so, at 11pm, I stepped into my kitchen and made this. WOW! Not just aromatic, it was very tasty too, topped with a dollop of chilled cold yogurt; this is "Best" served hot! Loved it, thanks for sharing! HAPPY NEW YEAR! I look forward to a bounty of recipes from you all through 2003! May all your dreams come true in 2003. May you attain success as deep as the depth of the ocean and as high as the pristine blue endless sky. May God Bless you!
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Tweaks
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Lovely recipe Anu, I use all ingredients in the pulao I make except that I use ginger-garlic paste and use a chicken/vegetable stock cube instead of the salt. I saute them with the onions I also add some chopped coriander leaves as garnish (I sometimes add it before cooking too for a differece in flavour. :)Fay