1. Wash the rice well; drain. 2. Melt butter/margarine/ghee in a saucepan over low to medium heat. 3. 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. 4. 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. 5. 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. 6. Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork. 7. Season with extra salt and pepper, if necessary, and serve hot! ---------------------------------------------------------------------------
Nutrition
Ingredients
