Yamuna Devi’s Rice with Shredded Carrots and Coconut (Gajar Pulao)
Yamuna Devi writes: “This is pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten.
Yamuna Devi’s Rice with Shredded Carrots and Coconut (Gajar Pulao)
Yamuna Devi writes: “This is pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. This is a good choice for luncheon or evening menus along with any dal soup or tossed salad. This dish is quick, colorful, aromatic and, most important, delicious”.
Preparation time: 5 minutes,
Cooking time: 25-35 minutes,
Serves: 3or 4.
1 cup basmati or other long-grain white rice,
2 tablespoons ghee or vegetable oil,
1½ tablespoons sesame seeds,
6 whole cloves,
6 black peppercorns
1½ inch (4 cm) piece of cinnamon stick,
3 tablespoons fresh or dried shredded coconut,
1 2/3 – 2 cups water,
1½ cups scraped and shredded carrots,
1¼ teaspoons salt,
2 tablespoons raisins or currants.
Heat the ghee or oil in a heavy 1.5 litre nonstick saucepan over moderate heat until it is hot but not smoking. Add the sesame seeds, cloves, peppercorns, cinnamon stick and coconut. Stir-fry until the coconut turns light brown. Stir the rice into the mixture and fry for a few minutes until the rice grains are slightly translucent.
Add the water and the remaining ingredients raise the heat to high and bring to a full boil.
Reduce the heat to low, cover with a tight-fitting lid and gently simmer without stirring for 20-25 minutes or until the rice is fluffy and the vegetables are tender-crisp and all of the liquid has been absorbed.
Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork.