Mint Pilau

Ingredients

2 cups Basmati Rice, lightly washed. 2 cups water 1 cup milk (skim/ whole/2%) 1 lb frozen peas 3 large carrots, peeled and cut lengthwise 2 large potatoes, peeled and cut lengthwise. 5 table spoons cooking oil. 3 tsp Salt

Dry Spices 5 cloves 2-3 bay leaves 5-green cardamom 3 big black cardamom 6, 2" long cinnamon barks 1/2 tea spoon somf 1/2 teaspoon jeera 3-4 strands of saffron

Mint Masala
1cup chopped fresh mint
2- 3 green chillies, chopped (more if you like)
1 table spoon grated ginger ( I freeze fresh ginger and grate when needed. It keeps in the freezer for months)
1 large onion , chopped
2 cloves garlic
Blend all the ingredients listed for mint masala in a food processor.
The blend will be a coarse one.

Method

1. Place oil in a pan, throw in the jeera and the rest of the dry spices. Roast them until you can smell the nice toasted aroma.
2. Transfer the spices to a 5 quart glass (corning pot) and add the grounded mint masala. Place this pot in the microwave for 15-20 minutes.
3. You may want to give it a stir or two occasionally.
4. In the meantime, toast the washed rice (for about 2-3 minutes) in the same pan you toasted the spices.
5. Add the carrots and potatoes and salt to the pot in the microwave cover the pot and cook in the microwave for another 10 minutes.
6. In the meantime, place 1and 1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil.
7. Add the milk-water mixture, peas and the toasted rice into the glass pot.
8. Mix everything well. Cover the pot.
9. Cook in the microwave, 5 minutes on high, and 20-25 minutes. Minutes on medium power.
10. The times may vary depending on the power of your microwave and the altitude of the place. At higher altitudes (like here in Boulder, CO), I find that I have to cook for 30 minutes on medium.
11. If the rice isn't quite done, just place it back in the microwave for another 5 -10 minutes.
12. Fluff it up and serve hot.