Bhopali Pilaf With Peas And Carrots
Ingredients
2 C. basmati rice
1 each 1 1/2 piece ginger, chopped
8 large garlic cloves, chopped
4 Tbsp. vegetable oil
4 each whole cloves
1 large black cardamom pod
1 each 1 piece cinnamon stick
2 each bay leaves
1/4 tsp. black cumin seeds
1/8 tsp. mace
1 medium onion, cut into half rings
2 small carrots, diced very fine
1 C. peas, if frozen, defrost
1 tsp. salt
Cooking Instructions
Wash rice. Cover with 5 C. water and soak for 30 minutes. Drain thoroughly. Blend together the ginger and garlic with 1 Tbls. water until you have a paste. Heat oil in a heavy pot over medium high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds and mace. Stir once and add onion rings. Stir fry till the onion turns reddish brown. Add garlic ginger paste. Fry for 2 minutes. Put in carrots and peas. Stir and fry for 1 more minute. Add drained rice and salt. Lower heat a little and stir fry rice for 2 to 3 minutes. Add 2 1/2 C. water and bring to a boil. Cover tightly and reduce heat to very low. Cook gently for 25 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)