Carrot Rice (Gajar Ka Pulao)

As a general rule, I like to include vegetables with my dinners. This carrot rice dish is an easy way to incorporate the goodness of carrots without having to make a vegetable side dish in addition to the starch. The carrots add a bit of earthy sweetness to this gently flavored and wonderfully fragrant rice. I served it with chickpea vindaloo.

Carrot Rice (Gajar Ka Pulao)

Recipe by Lisa Turner Cuisine: Indian Published on January 13, 2008 A simple, colorful and wonderfully fragrant carrot rice pilaf with gentle Indian spicings Preparation: 10 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 1 cup basmati rice 1 2/3 cups water 1 large onion, sliced into thin half rounds 2 tablespoons ghee, butter or sesame oil 1 bay leaf 1 teaspoon cumin seeds 2 cloves 1 green cardamom pod 1/2-inch stick cinnamon 1/2 teaspoon black peppercorns 2 cups fresh grated carrot 1/2 teaspoon sea salt Instructions: Thoroughly wash the rice in a strainer and soak for 20 to 30 minutes in a small bowl in 1 2/3 cups of water. Heat the ghee, butter or oil over medium heat in a medium saucepan. When hot, add the bay leaf, cumin seeds, cloves, cardamom pod, cinnamon stick and peppercorns. Stir for a few seconds, then add the onion and sauté for 6 to 8 minutes or until browned. Add the carrot and sauté for another 5 minutes. Now pour in the rice with its soaking liquid, and add the salt. Stir gently, then bring to a boil, immediately reduce the heat to low, and cover. Cook undisturbed for 20 to 25 minutes or until the liquid is absorbed. Remove from heat and let the rice stand for 5 minutes. Remove the cloves, bay leaf and cinnamon stick, and fluff. Serve warm. Makes 4 servings