Carrot Pilaf

Aperture:f/5.6
Focal Length:55mm
ISO:3200
Shutter:1/80 sec
Camera:NEX-5R

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Carrot Pilaf (paloav)

I thank my sweetest sister Ramya for giving me this amazing rice dish recipe that literally can be eaten with any side dish or enjoyed by itself. The aroma of the spices, freshness of the veggies (carrots and peas) and the richness of the coconut milk gives this dish a unique flavor!

Ingredients:
Rice- 1 ½ cups (soaked for about 30 minutes)
Coconut milk to coo k the rice with- 3 cups (dilute the milk with water to cut short on calories; either make the milk form the fresh ones or use organic Thai or Asian canned version).

Whole spices:
Cloves-3
Cinnamon- 1 stick
Cardamom-3 Star Anise- 2
Pepper corn (whole) – 6-8
Bay leaves- 2
Cumin- 1/4th tsp (optional)
Add any other whole spice of your choice if you prefer.

Ingredients for GRINDING:
Onion- 1 (medium, diced)
Ginger/garlic- 2 tbsp. (minced)
Cilantro- less than 1/4th cup
Green Chili- 2-3 (increase if you prefer it hot)

Ingredients for seasoning + veggies
Oil- 2 tbsp.
Onion- 1 small (finely diced)
Green chili-2 (slit into halves)
Turmeric- less than 1/4th tsp.
Peas-1/2 cup
Carrots- 2 or 3 (shredded)
Grated coconut- ¼ the cup (optional)
Salt to taste

Method:
1. In a pan or pressure cooker, take the oil (2 tbsp.) and when it is hot, add the whole spices, green chilies, turmeric and onions (diced). Fry for few minutes and then add the ground paste that is listed under grinding ingredients (onion, ginger garlic, and cilantro).
2. Stir the above mixture for about few minutes until the oil separates on the sides and nice aroma comes. Now it is time to add the fresh vegetables (shredded carrots and green peas).
3. After the veggies are done, add the coconut milk (3 cups), salt and stir the mixture before adding the rice. Steam cook for few minutes or use pressure cook until the rice is done.

Feel free to cut short on the calories by substituting half the coconut milk with water in the recipe.

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