Recipe for Bhopali Pilaf With Peas & Carrots


2 cup basmati rice
1 each 1 1/2 piece ginger, chopped
8 large garlic cloves, chopped
4 tablespoon vegetable oil
4 each whole cloves
1 large black cardamom pod
1 each 1 piece cinnamon stick
2 each bay leaves
1/4 teaspoon black cumin seeds
1/8 teaspoon mace
1 medium onion, cut into half rings
2 small carrots, diced very fine
1 cup peas, if frozen, defrost
1 teaspoon salt


Wash rice very well. Cover with 5 cups water & soak for 30 minutes. Drain thoroughly. Blend together the ginger & garlic with 1 tb 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 & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown. Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas. Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.

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