Carrot, Pea, Herb Pulao

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Carrot, Pea, Herb Pulao

Local cookbook author Mish Sen's recipe for pulao, the West Bengali version of rice pilaf, is packed with flavor and spice. It's the ideal side dish for roasted or grilled meat and fish, or other Indian classics, like Mish's Chicken Curry and Chana Masala.

Ingredients

  • 1 cup basmati rice
  • 1 Tablespoon ghee or neutral cooking oil
  • 1 teaspoon cumin seeds
  • 1 cup fresh carrots, julienned
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon salt
  • ½ teaspoon sugar or sugar substitute
  • 1 cup frozen peas
  • Chopped herbs, for garnish

Instructions

Cook basmati rice according to package instructions and set aside. Heat ghee over medium heat in a sauté pan. When the ghee is hot and melted, add the cumin and cook a few seconds until darkened. Lower the heat to medium-low and sauté the carrots for a few minutes until slightly softened. Add the spices, salt, and sugar, and sauté for 30 seconds, then add the peas and cook until they’re softened, stirring occasionally. Mix in the warm, cooked rice and cover for 1 minute. Garnish with fresh herbs and serve warm.