INGREDIENTS

INSTRUCTIONS

"Carrots add a mild sweeteness to this pullao, which is lightly
flavoured with whole spices. the recipe was given to me by my
sister-in-law Rachna, who entices her family to eat carrots this way."
Wash the rice under running water, then let soak in 1 cup water.  Slice
the onion into thin half rounds. In a large, heavy bottom  saucepan
over medium heat, warm the oil. Add the bay leaf. cumin,  cloves,
cardamom pod, cinnamon and peppercorns. cook until the spices  puff up
and darken ( 1 to 2 seconds), then add the sliced onion and  saute
until browned (8 to 10 minutes). Add the rice and the soaking  water
and the salt. Stir gently, cover, increase the heat to high and  bring
to a boil. Then reduce the heat to very low and cook for 25  minutes
without uncovering the pan. Turn off the heat and let the pan  stand
covered on the burner for 5 minutes. then uncover, fluff up the  rice
gently and serve. SERVES: 4 as a side dish  Smita Chandra "From Bengal
to Punjab: The Cuisines of India"  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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