Bhopali Pilaf with Black Cumin, Peas and Carrots
This simple rice pilaf is the perfect accompaniment for our Chicken Korma, as well as lamb or raita. It uses just a half-teaspoon of the prized single-origin wild mountain black cumin, which is harvested by foragers in the Hindu Kush. The peas and carrots give it a bit of color and interest, but the dish is equally good without them. Adapted from Madhur Jaffrey's A Taste of India.
- Servings: 6
Source: Oaktown Spice Shop
Ingredients
- Basmati rice
- " piece ginger, peeled and coarsely chopped
- garlic cloves, peeled and coarsely chopped
- tablespoons vegetable oil
- whole cloves 
- large pod black cardamom
- cinnamon stick
- bay leaves
- teaspoon single-origin wild mountain black cumin
- teaspoon mace
- medium onion, peeled, cut in half lengthwise and sliced into thin half rings
- small carrots, diced small
- peas
- teaspoon salt