Pulao

A recipe from our day of learning to cook Nepali food with Rojina.  :)

Kashmiri Pulao (rice pilaf)
1 cup long grain Basmati rice and 2 cups boiling water (makes about 3 cups cooked)
4 Tbsp. vegetable oil
¼ cup almonds
¼ cup cashews
½ cup onion, finely chopped
½ cup frozen green peas (optional)
2 small garlic cloves, minced
½ cup grated carrot (optional)
2 small cloves
¼ tsp. cardamom
¼ tsp. cinnamon
1 bay leaf
¼ tsp. salt

Cook the rice according to package directions.  (You can rinse the rice first to help release some of the starch.)

Heat frying pan then add oil.  After oil is heated turn down to medium high heat.  Add cashews and almonds then fry until they turn a light brown color.  Add chopped onion, green peas, minced garlic, cloves, cardamom, cinnamon, bay leaf, and salt.  Stir fry until onion looks softer.  Add the cooked rice and grated carrot.  Stir fry for 5 minutes.  Turn off heat and transfer to a warm serving platter to serve.