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

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

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.