Peas and Carrot Pilaf for One
Source of Recipe
Internet
List of Ingredients
1/4 small onions, chopped
1/4 teaspoon garlic powder or garlic paste (You can use minced fresh garlic, to your taste)
1/2 teaspoon butter or ghee or margarine
1/4 cup basmati rice or long-grain rice
1/4 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
4-5 peppercorns
4-5 cloves
1/4 cup carrots, sliced
1/4 cup fresh peas or frozen peas
1/4 teaspoon salt (or to taste)
3/4-1 cup water
pepper (optional)
Recipe
1. Wash the rice well; drain.
2. Melt butter/margarine/ghee in a saucepan over low to medium heat.
3. 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. 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. 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. Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
7. Season with extra salt and pepper, if necessary, and serve hot!
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