Pea and carrot pilaf

Pea and carrot pilaf

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

A colourful dish that goes with everything. You can make it just with peas, just carrots, or even add chopped green beans.

Ingredients

Quantity Ingredient
220g basmati rice, well washed
4 tablespoons vegetable oil
1 rounded teaspoon cumin seeds
10cm cinnamon stick
4 cloves
2 bay leaves
2 black cardamom pods
1 small onion, sliced
1/2 large carrot, cut into 1cm cubes
90g peas
salt, to taste
1/2 teaspoon garam masala

Method

  1. Place the rice in a saucepan and pour in water to come 20cm above the level of the rice. Bring to a boil and simmer for seven or eight minutes. Try a grain - it should be soft - if not cook for a minute and taste again. Pour into a sieve, drain, then tip back into the pan. Cover and leave for five to eight minutes.
  2. Heat the oil in a wide frying or sauté pan and add the cumin seeds, cinnamon, cloves, bay leaves and cardamom. Cook until the cumin is aromatic, around 20 seconds. Add the onion and stir-fry until just soft. Add the carrots, peas and salt, then a splash of water. Cover and cook for two or three minutes. The carrots should retain a little bite. Uncover the pan, there should be no water left (if there is cook it off over a high heat). Add the rice and garam masala and stir with a fork to mix well. Taste, adjust the seasoning and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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