Basmati Rice Pilaf With Carrots

Course : Curry
Serves: 1
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1 cup Basmati rice*
1 small onion
3 medium carrots
1 piece bay leaf
1 piece cinnamon stick -- crumbled
2 whole cloves
4 piece black peppercorns
1/4 teaspoon cumin seeds
1 tablespoon light vegetable oil
2 tablespoons butter
1 tablespoon kosher salt -- (or to taste)

Preparation / Directions:

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

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