Carrot Rice Pilau
|Garlic||4 Clove (20 gm), finely chopped|
|Basmati rice||1 Cup (16 tbs), rinsed, drained|
|Grated carrots||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Roasted cashews||1⁄2 Cup (8 tbs)|
Heat oil and ghee or butter in skillet.
Saute garlic in skillet until light brown.
Add rice; mix well.
Cook for 5 to 8 minutes or until brown, stirring frequently.
Stir in turmeric and carrots.
Saute over medium heat for 5 minutes.
Add water and salt to mixture.
Bring to a boil; reduce heat.
Cook, covered, for 15 to 20 minutes or until rice is almost tender.
Stir in peas.
Cook until rice is tender, stirring occasionally.
Sprinkle with cashews.