Gluten-Free Rice Pulao with Peas and Carrots

Ingredients

• 1.5 cups Basmati Rice
• 3 cups Water
• 1/2 cup Peas
• 1/2 cup Carrots
• 1/4 medium Onion
• 1 tbsp Ghee (or vegetable oil)
• 1/2 tsp Cumin Seeds
• 2 pods Cardamom Pods
• 1 small Cinnamon Stick
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the basmati rice thoroughly.
2. 2Heat ghee (or vegetable oil) in a pot over medium heat.
3. 3Add cumin seeds, cardamom pods, and cinnamon stick. Let them splutter.
4. 4Add chopped onion and sauté until translucent.
5. 5Add rice, peas, and carrots. Sauté for 1-2 minutes.
6. 6Add water and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
7. 7Fluff the rice with a fork before serving.

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