Carrot and green pea pilau

Name: Carrot and green pea pilau
Yield: Serves 4
Cuisine: India
Ingredients: 15ml/1 tbsp slivered almonds; 15 ml/1 tbsp seedless raisins; raita, to serve; a good pinch of saffron threads, pounded; 225 g/8 oz/generous 1 cup basmati rice; 4 cloves; 4 green cardamom pods, bruised; 175 g/6 oz carrots, cut into batons; 115 g/4 oz frozen garden peas; 10 ml/2 tsp ginger purée; 1 fresh green chilli, chopped (deseeded if preferred); 50 g/2 oz/4 tsp ghee or unsalted butter; 50 g/2 oz/4 tsp ghee or unsalted butter; 10 ml/2 tsp coriander seeds; 5 ml/1 tsp black peppercorns; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp cumin seeds; 2 star anise; 175 ml/6fl oz/¾ cup full-fat (whole) milk; 15 ml/1 tbsp hot milk; 2.5 cm/1 in piece of cinnamon stick

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Central Indian food is an amalgamation of recipes from the neighbouring states. This recipe, Gajjar-Mattar Ke Pulao, though cooked elsewhere, is richer than others, perhaps as a result of the influence of a Royal household. Because of this it is more suitable as a main course than as an accompaniment.

Ingredients

225 g/8 oz/generous 1 cup basmati rice
a good pinch of

Asia
India
Central India
Main course
Gluten-free
Vegetarian
Spicy

Method

Wash the rice until the water runs clear, then soak for 20–30 minutes. Drain well.
Soak the saffron in the hot milk and leave to infuse for 10 minutes.