Ingredients
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1/4
-
1/4
-
1/2
-
1/4
-
1/4
-
1
-
1
-
4 - 5
-
4 - 5
-
1/4
-
-
-
-
-
Directions
Aromatic Peas and Carrot Pilaf for one,This is my very own, 100% original recipe for an authentic Indian “pulao”. The word “pilaf” is distortion of the word “pulao” which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.,I really liked this. It was a really yummy pulao, and easy to do. My only quibble is that the rice cooking times were off for me, but otherwise this was gold.,I hate to do this, but this was okay. I did exactly as written and mine turned out “soggy” and bland. It smelled wonderful when I was sauteing the rice with the spices and while it simmered. I’m not sure what happened. I will try to make this again and see how it turns out the 2nd time. I always like to try something twice just incase I missed something the first time. It almost seemed like there was too much water.
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Steps
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1
Done
|
Wash the Rice Well; Drain. |
|
2
Done
|
Melt Butter/Margarine/Ghee in a Saucepan Over Low to Medium Heat. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Uncover and Evaporate Excess Water If Any, Remove from Flame, and Fluff Up With a Fork. |
|
7
Done
|
Season With Extra Salt and Pepper, If Necessary, and Serve Hot! |
