|<<>>|18 of 25 Show listMobile Mode

Rice Pulao with Carrots and Green Peas

From the kitchen of Kathleen Van Evera.

Sooooo yummy. When I made it, I didn’t have any turmeric, carrots, raisins or nuts, so I didn’t put them in. It was still delicious. And I didn’t use as much oil either. I used maybe half of what the recipe calls for.

Recipe originally found at from Recipe Source


  • 6 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, chopped
  • 10 whole cloves
  • 1 cinnamon stick
  • 10 cardamom pods
  • 2 bay leaves
  • ¼ teaspoon turmeric powder (optional)
  • 1 ½ cups basmati rice
  • 3 cups hot water
  • 1 teaspoon salt
  • 1 cups frozen mixed peas & carrots
  • ½ cup golden raisins
  • ¼ cup almonds or cashews


  1. Heat the oil in a large pot.
  2. Sauté the onion until soft, and add the chopped garlic.
  3. Then “splutter fry” the cloves, cinnamon, cardamom, bay leaves and turmeric powder for 30 seconds to 1 minute.
  4. Lower the heat and add the rice.
  5. Continue to fry and stir until the rice is well-coated with the spices and starts to become transparent.
  6. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan.
  7. Bring to a boil, then reduce heat.
  8. Stir in peas and carrots and cover.
  9. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice has become tender (taste a grain to test it).
  10. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice.
  11. Do not overcook the rice—it will get sticky.

Published by kath on

Updated by kath on