Basmati Rice Pilaf with Carrots

Ingredients

 * 1 cup basmati rice
 * 1 small Onion
 * 3 medium carrots
 * 1 bay leaf
 * 1 cinnamon stick crumbled
 * 2 cloves
 * 4 black peppercorns
 * 1/4 teaspoon cumin seeds
 * 1 tablespoon light vegetable oil
 * 2 tablespoons butter
 * 1 tablespoon kosher salt (or to taste)

Directions

 * 1) Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
 * 2) Put the rice in 2 cups of cool water to soak for 20 minutes.
 * 3) Strain soak water into saucepan and heat.
 * 4) Leave rice to dry in strainer.
 * 5) Preheat oven to 350 degrees.
 * 6) While rice is drying, chop Onion finely and set aside.
 * 7) Dice carrots and set aside.
 * 8) Measure spices.
 * 9) When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish.
 * 10) Add spices.
 * 11) When spices become fragrant, add butter and onions.
 * 12) Cook until onions are tender and light golden brown.
 * 13) Add carrots and cook for 3-5 minutes.
 * 14) Add rice and cook, stirring very gently for 5 minutes.
 * 15) Add salt and heated soak water, bring to boil.
 * 16) Reduce heat and simmer until water on top of rice has boiled off.
 * 17) Cover tightly and cook for 20 minutes at 350 degrees.
 * 18) Remove from oven, let rest for 10 minutes, then serve.

Contributed by

 * World Recipes Y-Group