CARROT RICE
Ingredients
- 1 cup Double Basmati Rice
- 1 cup water
- 1 large onion chopped
- 2 tbsp vegetable oil
- 1 bay leaf
- 1/2 tsp cumin seeds
- 2 cloves, 1 cardamom pod
- 1/2 inch cinnamon stick
- 1/2 tsp peppercorns
- 2 cups carrots
- Grated Salt to taste
METHOD
- Clean and soak the rice in 1 cup of water.
- Slice the onion into thin half rounds.
- In a large, heavy bottom saucepan over medium heat, warm the oil.
- Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
- Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, grated carrots and sauté until browned (8 to 10 minutes).
- Add the rice, soaked water and the salt. Stir gently, cover, increase the heat to high and bring to a boil.
- Then reduce the heat to very low and cook for 25 minutes without uncovering the pan.
- Turn off the heat and let the pan stand covered on the burner for 5 minutes. Then uncover, fluff up the rice gently and serve.
