MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rice Pulao with Carrots and Green Peas
  Categories: Indian, Rice, Vegetables
       Yield: 4 servings
  
       6 tb Vegetable oil
       1 md Onion, thinly sliced
       1    Garlic clove, chopped
      10    Whole cloves
       1    Cinnamon stick
      10    Cardamom pods
       2    Bay leaves
     1/4 t  Turmeric powder (opt)
   1 1/2 c  Basmati rice
       3 c  Hot water
       1 t  Salt
       1 c  Frozen mixed peas & carrots
     1/2 c  Golden raisins
     1/4 c  Almonds or cashews
  
   Heat the oil in a large pot. Saute the onion until soft, and add the
   chopped garlic. The “splutter fry” the cloves, cinnamon cardamom, bay
   leaves and turmeric powder for 30 seconds to 1 minutes. Lower the
   heat and add the rice. Continue to fry and stir until the rice is
   well coated with the spices and starts to become transparent. Add hot
   water (exactly double the measure of basmati rice), add salt and
   cover the pan. Bring to a boil, then reduce heat. Stir in peas and
   rice and cover. Check the rice every 5 minutes or so to see whether
   the water has been absorbed and the rice is tender. Taste a grain and
   see. When the rice is done, fry the raisins and almonds in a little
   oil and mix into the rice. Do not overcook the rice - it will get
   sticky.
  
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