This is a print preview of "Basmati Rice Pilaf With Carrots" recipe.

Basmati Rice Pilaf With Carrots Recipe
by Global Cookbook

Basmati Rice Pilaf With Carrots
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  Servings: 1

Ingredients

  • 1 c. basmati rice*
  • 1 sm onion
  • 3 med carrots
  • 1 x bay leaf
  • 1 x cinnamon stick, crumbled
  • 2 x cloves
  • 4 x black peppercorns
  • 1/4 tsp cumin seeds
  • 1 Tbsp. light vegetable oil
  • 2 Tbsp. butter
  • 1 Tbsp. kosher salt, (or possibly to taste)

Directions

  1. Purchase from Indian grocery or possibly gourmet shop.
  2. 1 Wash the rice in cold water, squeezing gently with your fingers, till the water runs clear. Put the rice in 2 c. of cold water to soak for 20 min.
  3. 2 Strain soak water into saucepan and heat. Leave rice to dry in strainer.
  4. Preheat oven to 350F.
  5. 3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.
  6. 4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or possibly casserole dish. Add in spices.
  7. 5 When spices become fragrant, add in butter and onions. Cook till onions are tender and light golden. Add in carrots and cook for 3-5 min.
  8. 6 Add in rice and cook, stirring very gently for 5 min.
  9. 7 Add in salt and heated soak water, bring to boil. Reduce heat and simmer till water on top of rice has boiled off.
  10. 8 Cover tightly and cook for 20 min at 350F.
  11. 9 Remove from oven, let rest for 10 min, then serve.