Carrot peas pulao / pilaf

A foodie n her cooking hat is celebrating its 1st anniversary this month. I started this simple blog with no knowledge on what this blogging world is all about. I stumbled and experimented different recipes, read a lot of books on food, health and lifestyle, learnt HTML codes & food photography in this time span. My first blog post was this. It has been a fantastic journey as I spent time cooking the food with lots of love and passion. All my recipes were tried and tested on my parents and cousins earlier and now poor S has become my guinea pig. I am having a great time in whipping so many delicacies in my cosy kitchen.I have about 65 posts till now which I know is pretty less when compared other bloggers. I have recently started a series on Deccan Kitchen and Easy Indian Cooking with an aim to promote Indian cooking to a larger international audience.

This foodie world has given me new circle of friends whom I am fond of and I have really admired all of their photographs, recipes and preludes. I am here to thank you all for showering me with tons of love, support and encouragement during every stage of my growth as a food blogger. I am celebrating this 1st anniversary with a simple dish which I assume myself to be an expert. I am not celebrating it with a sweet but with something which S loves: Pulao!

Carrot peas pulao is one of the most easiest and tastiest pulao one can ever make. My best buddy B calls this my signature dish as I make them in every get-together dinners. Honestly, they are so easy to fix and tastes absolutely delightful with any Indian gravies or raita. The mild Indian spices blends exotically with basmatic rice and creates a lovely flavor in every mouth. A little heat comes from the green chillies and the sweetness is balanced by the peas and carrots. This is a perfect dinner even on a working day!
Ingredients
2 cups basmati rice
2 green chillies - slit
2 onions - long thin slices
1/2 cup carrots - cubed 1/2 cup peas
1/2 tablespoon ginger-garlic paste
2 cups water
1 tablespoons oil
Salt to taste

Whole masalas 
1 teaspoon fennel seeds
1" cinnamon stick
4 cloves
4 cardamons
1 small bay leaf

Method
1. Wash and soak the basmati rice in water for minimum 30minutes - 2 hours. Drain and set aside.
 
2. Heat a large cooking vessel with a lid with oil. Once the oil ripples, throw in the whole masalas and saute for  couple of minutes. Add the green chillies and onions with little salt. Cook till they brown a bit, about 8 minutes.

3. Add the ginger-garlic paste and cook till the raw smell disappears, about 2 minutes. Now mix the carrots and peas and give it a complete stir. Add a teaspoon more salt.

4. Pour 3 cups water and bring it to a boil. Once they boil, lower the flame to lowest mark. Add the basmati rice and cook for 15 minutes covered. Once done, switch off and flame. Let the rice rest until you are ready to serve. Don't open the pan. Once the table is set and the guests have arrived, open the lid and with a fork, gently scrap through the cooked basmati rice. This will help it fluff up well. 



5. Transfer to a serving dish. Serve hot with Indian gravy / raita

Notes:
1. Check for salt in the cooking water before you set them.