Ingredients:
1/4 small onions, chopped
1/4 teaspoon garlic powder or 1/4 teaspoon garlic paste ( You can use minced fresh garlic, to your taste)
1/2 teaspoon butter or 1/2 teaspoon ghee or 1/2 teaspoon margarine
1/4 cup basmati rice or 1/4 cup long-grain rice
1/4 teaspoon cumin seeds
1 bay leaves
1 cinnamon sticks
4 -5 peppercorns
4 -5 cloves
1/4 cup carrots, sliced
1/4 cup fresh peas or 1/4 cup frozen peas
1/4 teaspoon salt ( or to taste)
3/4-1 cup water
pepper (optional)
Directions:
Wash the rice well; drain.
Melt butter/margarine/ghee in a saucepan over low to medium heat.
Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
Season with extra salt and pepper, if necessary, and serve hot!
Servings: Serve
Time preparation: 10 min.
Time total: 50 min.