Carrot Peas Pulav.

 

Carrot Peas Pulav

Wash and soak 2 cups of Jeera / Basmati rice in plenty of water for 30 minutes. Wash well and drain off the water in a colander.

Peel the skin and cut 2 large sized carrots into cubes. Add one cup of fresh green peas to it.

Bring 4 cups of water to boil, once the water starts boiling add in the washed carrot and green peas and bring to a boil, lower heat and keep it ready.

Heat 4-5 tblsp of ghee in a deep thick bottomed pan, when hot add in ½ cup of cashews and fry till light brown immediately add in 1 tsp jeera, 1 tsp of pepper, 10-12 cloves, 3-4 green cardamom slit, 5-6 black cardamom slit, 2 tej patta, 4 X 1” piece of cinnamon, pinch of jaivitri, 1 star (anise) and fry well. Add 2 medium sized onions sliced finely lengthwise and fry till translucent. Once the onions turn pinkish in colour add in the strained rice and mix well and fry for a minute. 

Pour in the boiling water in which the carrots and peas are added (both carrot and peas should be just about 75% cooked. Bring everything to boiling point, add in salt to taste and lower the heat to minimum. Cover with a tight lid and let cook on low heat. When 3/4th cooked mix it once gently and cover again and cook till done. Serve hot with any spicy curry.