World Cuisine

Carrot & Pea Pilaf

prep 20 mins, plus soaking and standing cook 14—16 mins
Ingredients
  • 275 g (9 oz) basmati rice
  • 4 tablespoons sunflower oil
  • 1 cinnamon stick
  • 2 teaspoons cumin seeds
  • 2 cloves
  • 4 cardamom pods, lightly bruised
  • 8 black peppercorns
  • 1 large carrot, peeled and coarsely grated
  • 200 g (7 oz) frozen peas
  • 500 ml (17 fl oz) hot water
  • salt and pepper
Directions

Wash the rice several times in cold water, then leave to soak for 15 minutes. Drain thoroughly.

Heat the oil in a heavy-based saucepan and add the spices. Stir-fry for 2—3 minutes and then add the carrot and peas. Stir-fry for 2—3 minutes and then add the rice. Stir and pour in the measured hot water. Season well.

Bring to the boil, cover tightly, reduce the heat and simmer gently for 10 minutes. Do not lift the lid, as the steam is required for the cooking process.

Remove the pan from the heat and leave the rice to stand, covered and undisturbed, for 8—10 minutes. Fluff up the grains with a fork and serve immediately.

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