Bhopali Pilaf With Peas and Carrots

2 c Basmati rice
1 ea 1 1/2" piece ginger, chopped
8 lg Garlic cloves, chopped
4 tb Vegetable oil
4 ea Whole cloves
1 lg Black cardamom pod
1 ea 1" piece cinnamon stick
2 ea Bay leaves
1/4 ts Black cumin seeds
1/8 ts Mace
1 md Onion, cut into half rings
2 sm Carrots, diced very fine
1 c Peas, if frozen, defrost
1 ts Salt

Wash rice very well. Cover with 5 cups water & soak for 30 minutes. Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.

Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown. Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas. Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.

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