Carrot Peas Pulao

This recipe serves two.

Ingredients:

=========

• Basmati/Sona masuri rice - 200 grams
• Carrots,chopped lengthwise - 5 large
• Peas - a small cup
• onion,chopped lenghthwise - 1 large
• ginger garlic paste - a pinch
• Coconut milk(optional) - 1/2 cup
• Cloves - 2
• Cinnamon - 1
• Bayleaf - 1
• Green chillies - 2
• Pepper - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Cashew - 5 to 6
• Salt to taste
• Ghee - 2 tablespoon

Method:

======

• Wash and soak the rice for 1 hour.Drain the excess water after 1 hour.
• Heat a heavy bottomed pressure cooker.Add ghee and the whole spices to it.Saute for a sec.
• Slit open the green chillies and add to it.Saute for a sec.
• Add the onions,saute for 2 sec and then add ginger-garlic paste.
• Saute till onions become transparent and then add the veggies(carrots and peas)
• Saute for 2 to 3 min till the raw smell of veggies go away.
• Add the soaked rice and saute well.
• Now add water in the ratio (Rice : Water = 1:1).To enrich the taste,instead of only water ,we can add a mix of water and coconut milk.
• Add salt,mix well and pressure cook.(Just 3 to 4 whistles on medium flame).Do not over cook as the rice grains have to be separate.
• Heat a tsp of ghee in a kadai and fry the cashews till golden brown.

Garnish the rice with cashews.The same recipe can be followed with any combination of veggies.