Peas and Carrot Veg Pulav

Peas and carrot pulav is a very simple dish filled with lots of flavour. You are free to mix and match vegetables to this dish but peas and carrot gives this dish a vibrant look and thats what makes this dish so pleasing.

Ingredients

2 tbsp ghee 2 tbsp chopped raisins (kismis) 2 tbsp chopped almonds (badam) or cashewnuts (kaju) 5 tbsp oil or Ghee 1 cup sliced onions 1 tsp chopped garlic (lehsun) 5 cloves (laung / lavang) 1" cinnamon (dalchini) 5 cardamoms 1 bayleaf 1/4 tsp turmeric powder (haldi) 1 1/2 cups long grained rice (basmati) 1 cup green peas 1/2 cup sliced carrots 3 cups hot water salt to taste

Method

Soak basmati rice for 20mins.

Heat the 2 tbsp ghee in a pan and fry the almonds or cashewnuts and raisins till it turns golden in colour, remove on an absorbent paper. Keep aside. Roasted onions for garnish also gives this dish a great flavour. 1/4 cup of onions should be sufficient which is roased in the same ghee in a pan and kept aside.

Heat the oil in a large pan, add the onions and saute till it is transculent.

Add the garlic, cloves, cinnamon, cardamom, bay leaves and turmeric powder stir-fry for 30 seconds on a slow flame.

Add peas and carrot and roast for 1min

Drain water from rice and transfer it to the same pan and frt for 2 mins.

Now add the hot water and salt. Add remaining Ghee to the mixture if you don't mind extra calories. Mix it gently and cover the pan

Simmer on a slow flame till the rice is done.

Though you can cook this dish without cooker, for a beginer I recommend using electric cooker where the rice turn out perfect and vegetables not over cooked.

When the rice is done, add the fried almonds or cashewnuts and raisins, toss it gently. Sprinkle roasted onions on top.

Serve hot with indian curry type dish. My favorite is paneer butter masala or gobi masala.