Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Basmati rice
1 c -Water
1 lg Onion
2 tb Vegetable oil
1 ea Bay leaf
1/2 ts Cumin seeds
2 ea Cloves
1 ea Cardamom pod
1/2 ea Cinnamon stick; 1/2 inch
1/2 ts Peppercorns
2 c Carrot; grated
-salt to taste

"Carrots add a mild sweeteness to this pullao, which is lightly
flavoured with whole spices. the recipe was given to me by my
sister-in-law Rachna, who entices her family to eat carrots this way."

Wash the rice under running water, then let soak in 1 cup 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 and
saute until browned (8 to 10 minutes). Add the rice and the soaking
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. SERVES: 4 as a side dish

Smita Chandra "From Bengal to Punjab: The Cuisines of India"

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