A delightful and aromatic vegetable pilaf, perfect for a single serving.
Rinse the rice thoroughly under cold water until the water runs clear, then drain.
Rinsing removes excess starch, preventing the rice from becoming sticky.
Heat the ghee in a saucepan over medium heat.
Using ghee adds a rich, nutty flavor to the dish.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the chopped onion and cook until golden brown, about 5 minutes.
Cooking the onion slowly enhances its sweetness.
Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves. Stir well and cook for 2 minutes to toast the rice and spices.
Toasting the rice enhances its flavor and prevents it from becoming mushy.
Add the diced carrot, peas, salt, and boiling water. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Covering the saucepan traps steam, cooking the rice evenly.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
Letting the rice rest allows it to absorb any remaining moisture.
Serve the pilaf hot, garnished with fresh herbs if desired.
Adding fresh herbs like cilantro or parsley enhances the dish's presentation and flavor.
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