Carrot & Pea Pilau Rice

Submitted by Purple Becca

"A tasty low fat rice that gets a few extra veggies into your daily diet. I use ground cinnamon because my family don't like 'bits of wood' in thier food! I also use brown basmati and it doesnt seem to take any longer to cook. Great with curry but could accompany lots of different dishes. I dont use salt in cooking but a little added just before serving may be required. I developed this recipe from a book called 'Indian Cooking'."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 10 ounces brown basmati rice
• 18 fluid ounces water
• 1 tablespoon oil
• 1 teaspoon cumin or 1 teaspoon caraway seed
• 1 onion
• 2 cinnamon sticks
• 4 green cardamoms
• 1 teaspoon garam masala
• 6 ounces carrots
• 4 ounces peas
• salt

directions

1. Wash the rice in several changes of water, leave to soak in water for 20 minutes.
2. Drain the rice put it in a pan and add the 18 fl ozs of water, bring to the boil, cover and simmer for 12-15 minutes (I place the rice in my wood stove oven to cook).
3. Remove the pan from the heat and leave aside for 10 minutes.
4. Heat the oil in a frying pan, add the seeds, cook until they splutter.
5. Add onion, cinnamon (broken into pieces) and cardamom pods (split at one end to release flavour) Fry until the onion is slightly browned.
6. Add the Garam Masala and cook for 30 seconds.
7. Stir in the carrot - grated and the peas, cook for a further 2 minutes.
8. Stir this mixture gently into the rice and keep warm - or serve straight away.