Carrot Peas Pulao

Ingredients

• Basmathi Rice - 2 cup
• Water - 3 cups
• Carrot - 1 cup
• Peas - 1 cup (I used frozen peas)
• Onion - 2 
• Green chillies - 5
• Cinnamon stick - 2 (crushed)
• Cardomom - 4
• Star anise - 3
• Cloves - 5
• Fennel seeds - 1 tsp
• Cumin seeds - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Ghee - 3 tsp
• Coriander leaves - 1/4 cup
• Mint leaves - 1/2 cup
• Salt - as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles - some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

This goes for the following wonderful events

• My event - Celebrating Independence Day - 2010
• Sanyuktha's Visual Treat Event
• Priya's CWS - Fennel Seeds