2 cups long grain rice (preferably basmati rice, washed and soaked for 20 minutes)
1 cup carrot, grated
1 cup green peas
3/4 cup desiccated coconut
1-2 Rajah Bay Leaves
2x1 inch Rajah Cinnamon/Cassia
3-4 Rajah Green Cardamoms
4-5 Rajah Cloves
20-22 cashew nuts
1/4 cup raisins
1 tbsp lemon juice
1 tsp sugar/sweetener
Salt as per taste
3 tbsp ghee/oil (ghee preferably)
4 cups hot water
Coconut Carrot Pilaf
Method
Heat a tava/skillet on low heat and dry roast the desiccated coconut until you get a nutty aroma, and the coconut slowly starts to turn golden. Remove it from the pan, make sure it doesn't burn.
Drain the rice and keep it aside.
Heat ghee/oil in a large deep pan/kadhaiwith a tightly fitted lid on medium heat and temper it with bay leaves, cinnamon, cardamoms and cloves.
Sauté until you get a lovely aroma of the spices.
Then add in the green peas and sauté for a minute.
Now add the rice and mix it well with the spices and green peas. Sauté for a minute or two.
Add the salt and sugar and mix. Pour the hot water and bring it to a boil. Then lower the heat and cover and cook for 15-20 minutes until the rice is cooked through.
After 15 minutes check if the rice is properly cooked. if it still seems uncooked, cover, and continue cooking for another 4-5 minutes on low heat.
Switch off the flame. Now add in the desiccated coconut, grated carrot and lemon juice and slowly mix it with the rice. Do not over mix.
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