← All recipes

Rice Pulao with Carrots and Green Peas

Rice Pulao with Carrots and Green Peas is built on Vegetable Oil, Basmati Rice, Hot Water, and Frozen Mixed Peas & Carrots. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 1 1/2 cup
• 3 cup
• 1 cup

Method (preview)

1. 1

   Heat the oil in a large pot.

2. 2

   Saute the onion until soft, and add the chopped garlic.

3. 3

   The “splutter fry” the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes.

4. 4

   Lower the heat and add the rice.

5. 5

   Continue to fry and stir until the rice is well coated with the spices and starts to become transparent.

6. 6

   Add hot water (exactly double the measure of basmati rice), add salt and cover the pan.

7. 7

   Bring to a boil, then reduce heat.

8. 8

   Stir in peas and rice and cover.

9. 9

   Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice is tender.

10. 10

    Taste a grain and see.

11. 11

    When the rice is done, fry the raisins and almonds in a little oil and mix into the rice.

12. 12

    Do not overcook the rice - it will get sticky.