Lunchbox Ideas ~ Carrot - Peas Rice

I prefer simple rice dishes like these that can be put together with ease. They are a wonderful option for even kids' lunchboxes or when planning for a quick, hassle free Indian style meal. This is not overtly spicy and can be served along with raita or some plain, fat free yogurt.

Ingredients: (4 - 5 servings)
For tadka: 2-3 Tbsp oil, 1 tsp cumin seeds, 1 bay leaf, 2 one inch cinnamon pieces, 3 cloves, 2 cardamom pods
1 tsp grated ginger
2 - 3 green chillies, sliced
2 onions sliced lengthwise 
1 cup peeled and cubed carrot
1/4 cup frozen peas
Salt to taste
2 Tbsp minced cilantro leaves 
1.5 cup Basmati Rice

Method:
Wash and cook rice adding 2 & 3/4 cups water.
Cook the carrot adding a little water, drain and keep aside. Thaw the green peas.
Heat oil in a saute pan and add cumin seeds. When they start to brown, add bay leaf, cinnamon, cloves, cardamom and saute for a few seconds.
Then add the ginger and green chillies and fry for 30 - 40 seconds. Next add the onion and cook until translucent. Then add the carrot, peas, coriander leaves and salt.
Add the cooked rice and mix well.

I am sending this to Cooking with Seeds - Peas, an event by Priya Suresh.
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