Gajar Matar Pulao

Serves 6

Peas and carrot pulao is almost like a complete meal. Made mostly at lunch time over weekends, this combines the goodness of carrots and peas along with rice. Seasoned with cinnamon and bay leaf, this is a one pot meal that will please the eyes as well as the palate. For me this dish also brings back memories of hot summer vacations which I spent at my grandma's house. She used to make this pulao in the afternoon, and we gobbled it up sitting cross legged on the cool marble floor. It was sheer bliss eating it with sliced cucumber salad and mango pickle while a gentle breeze wafted from the portable air cooler.

Ingredients
1 1/2 cup Basmati Rice
2 tbsp Ghee (clarified butter)
1 tsp Cumin Seeds
3 Bay Leaves
6 Cloves, slightly pounded
10 Black Peppercorns, crushed coarsely
2 Cinnamon Sticks
2 pods Black Cardamoms, slightly pounded
4 pods Green Cardamoms, slightly pounded
2 tbsp Ginger
1 medium Onion, thinly sliced
3 medium Carrots, small chunks
2 tsp Salt
1 tsp Garam Masala
1 1/2 cup Frozen Green Peas, thawed

Method
Soak the rice in some water for 20 minutes. Drain and keep aside.
Heat the ghee in a heavy bottomed large pan. Add the cumin seeds, bay leaves, cloves, peppercorns, cinnamon sticks, black and green cardamoms. Let them crackle for a minute then combine ginger and onion and cook till slightly brown in color.

Mix in carrots and cook for 3 minutes. Add the rice and saute it over medium low heat for 2 minutes. Sprinkle the salt and garam masala and add 3 cups water. Cover with a lid and cook over low heat for 10 minutes. Add the peas and fluff the rice with a fork. Cover with a lid and cook for another 10 minutes. Set aside and leave the cover on for 5 minutes. Serve with raita and mango pickle.

Jeera Rice

This dish uses Basmati the long grain variety which is considered to be the king of rice. Grown in northern states of India near the foothills of the Himalayas, it is known for its fine fragrance and delicate taste.

Ingredients
2 cups - Basmati Rice
4 ½ cups - Water
1 tbsp - Ghee
2 tsp - Cumin Seeds (Jeera)
4 Pods - Cardamom, slightly crushed
2 - Cinnamon Sticks
1 ½ tsp - Salt

Method
Soak the rice for ½ an hour and wash it 3 to 4 times till water runs clear. Heat a large and wide saute pan and add ghee to it. When hot, add cumin seeds, crushed cardamom, and cinnamon sticks. Let it cook for 2 minutes, stirring occasionally.

The addition of cumin seeds, cardamom, and cinnamon enhances the flavor of rice giving it a distinct aroma and taste. Add the rice and saute it for 2-3 minutes. Now put the 4 ½ cups of water in the pan and cook it open for 10 minutes. Stir it a couple of times. Water will come to a slow boil while the rice cooks.

Cover the pan with a lid and cook for 5 minutes. Fluff the rice with a fork and sprinkle some drops of water and cover it again.

Cook for 2 more minutes and remove from the heat. Let it stand covered for 5 minutes. Serve with curries and other gravy dishes along with yogurt.