Curry Rice Recipe

A lot of people have asked me for a Curry Rice Recipe. What most of them mean is "curried rice". There are various versions of rice cooked with spices throughout India, the best known being the biryani and pilau (or pilaf). True biryani is incredibly complicated and time-consuming to cook and I can practically guarantee that you have never been served a true biryani in a restaurant. What Indian curry houses proclaim to be biryani is actually a version of a pilau. The version  below is a particularly delicious vegetable dish from Uttar Pradesh, but you can substitute chicken or mutton for one or both of the vegetables. Better still, cook as directed and serve with the meat dish of your choice.

Pilau With Peas & Carrots
450ml dry basmati rice (measured to around 1 US pint)
8 cloves garlic, finely chopped
2.5cm (1 inch) length fresh ginger root, roughly chopped
4 green cardamons
4 cloves
2.5 cm (1 inch) cinnamon
10-12 curry leaves (optional)
½ teaspoon whole cumin seeds
1 large onion, finely chopped
2 small or 1 large carrot chopped into roughly 1cm dice
120 gm (5 ounces) shelled peas (fresh or frozen)

Wash the rice until all the starch has been removed. Soak in fresh water for 30-60 minutes and allow to drain thoroughly. Stick the garlic and ginger in a mortar or blender with enough water to produce a thick paste.
Heat a generous amount of oil in a large pan (with its lid removed) until hot. Throw in the dry spices, give it a stir or shake, then chuck in the onions. Stir and fry until golden brown, then add the ginger/ garlic paste and fry for 2-3 minutes until the smells reach a climax. Include the carrots and peas in the frying and make sure each piece is coated with a little oil before adding the rice and a generous pinch of salt.
Lower the flame and fry gently until the rice is glistening with the oil. It will take around three minutes. Now add 600ml (1½ US pints) of cold water and bring to the boil. Cover tightly and reduce the heat. Let it simmer at the lowest heat possible for 20 minutes. Take off the heat and leave for another 20 minutes to rest. Do not be tempted to open the lid until the time is up and you're ready to serve.
This is the most delicious curry rice recipe I know.