Carrot and Peas Pilaf Rice with Walnuts Recipe

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Carrot and Peas Pilaf Rice with Walnuts


  • 1 cups basmati rice
  • 1 Tbsp. butter
  • 1 Tbsp. oil
  • 3-5 curry leaves (optional)
  • 1 bay leaf
  • 2 to 4 slivers cinnamon stick
  • 1 tsp. cumin seeds
  • 1/2 cup onion cut lengthwise
  • 1 cups shredded carrots
  • 1/2 cup frozen peas (thawed)
  • 1 tsp. garam masala powder
  • 1/2 tsp. salt
  • 2 Tbsp. walnuts


  1. Rinse and drain basmati rice. Cook basmati rice in 2 cups of warm water in a rice cooker or on stovetop. Transfer cooked rice to a bowl. Set aside to cool.
  2. Heat butter over medium heat in a wide saucepan. When butter is hot, but not smoking, add bay leaf, cinnamon stick. Stir-fry for a minute.
  3. Add cumin seeds and stir-fry for another minute. Add onions and cook about two minutes.
  4. Add garam masala powder and salt. Stir well.
  5. Warm the cooked rice. Add rice and stir-well with the above seasonings.
  6. Add carrots, peas and walnuts to the rice and fluff the rice gently.

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