Carrot Pilaf

1 1/4 cups basmati rice, washed and soaked in cold water for 1/2 hour
2 1/4 cups water
1 tsp salt or to taste
1 tsp butter
2 tbsps ghee or unsalted butter
1 tsp cumin or caraway seeds
1 onion, finely Chopped
2 cinnamon sticks, 2-inches long, broken up
4 green cardamoms, split open
1 tsp Garam Masala or ground mixed spice (can be bought at Gourmet Stores or Oriental Markets)
3/4 cup coarsely grated carrots
2/3 cup frozen peas
1/2 tsp salt or to taste

Drain the rice thoroughly and put into a saucepan with the water. Bring to a boil, and stir in the salt and 1 tsp butter. Boil steadily for 1 minute. Place the lid on the saucepan and simmer for 12 to 15 minutes. Do not lift the lid during cooking. Remove the pan from heat and keep it covered for another 10 minutes.

Meanwhile, prepare the rest of the ingredients. Melt the ghee or butter over medium heat, add the cumin or caraway seeds, and fry until they crackle.

Add the onion, cinnamon, and cardamom, and fry until the onions are lightly browned, about 4 to 5 minutes, stirring frequently.

Add the garam masala or ground mixed spice. Stir and cook for 30 seconds.

Add the carrots, peas, and salt, stir and then cook for 1 to 2 minutes.

Now add the rice, stir, and mix gently using a metal spoon or a fork as a wooden spoon or spatula will squash the grains. Remove the pan from heat and serve.

Servings: 4-6