Carrot Rice

As a general rule, I like to include veggies with my dinners. This carrot rice dish is an easy way to incorporate the goodness of carrots without having to make a vegetable side dish. The carrots add a bit of earthly sweetness to this mildly flavoured rice. I served it with Chickpea Vindaloo.

Carrot Rice (Gajar Ka Pulao)

1 cup of basmati rice
1 2/3 cups of water
1 large onion, sliced into thin half rounds
2 tablespoons of sesame oil, or a mixture of butter and oil
1 bay leaf
1 teaspoon of cumin seeds
2 cloves
1 cardamom pod
1/2 inch stick of cinnamon
1/2 teaspoon of peppercorns
2 cups of grated carrot
1/2 teaspoon of sea salt

In a strainer, wash the rice well and soak in a small bowl in 1 2/3 cups of water.

In a medium-large pot, heat the oil over medium heat. When hot, Add the bay leaf, cumin seeds, cloves, cardamom pod, cinnamon stick and peppercorns. Stir and fry for a few seconds. Next add the onion and saute until browned.

Add the carrot and saute for another 5 minutes. Then add the rice, along with the soaking liquid, and salt. Stir gently, bring to a boil, immediately reduce the heat to low and cover. Cook undisturbed for 20 - 25 minutes. Let the rice sit for 5 minutes, remove the cloves, bay leaf and cinnamon stick, fluff, and serve.

Serves 4.