Light Rice Pilaf with Baby Carrots and Peas

On with 0 Comment
Light rice pilaf with baby carrotsLight flavored pilaf almost always goes well with veggies and light gravies. Today, we're going to make one which is served with lightly flavored baby carrots and fresh green peas. I've kept the overall flavor of this recipe quite light which can be changed as per your preferences. Instead of peas, you can also use chickpeas or black-eyed beans. Do not hesitate to add more veggies like sweet potatoes with baby carrots. Use good quality basmati rice to get the best results. Leftovers of this recipe can be mixed in the rice and can be converted into a fried rice preparation. It's a complete meal consisting of fiber, vitamins, proteins, and minerals. Let's cook this delicious pilaf recipe for our loved ones.

Light rice pilaf with baby carrots
Light Rice Pilaf with Baby Carrots and Peas

Platter full of veggies and rice pilaf

Try this light, nutritious and delicious pilaf recipe that is served with subtly flavored baby carrots and seasoned peas to fulfill your hungry tummy in no time.

Preparation Time: 20 minutes
Cooking time: 45 minutes
Servings: 4

  • 2 cups basmati rice (soaked overnight)
  • 500 gm baby carrots (parboiled)
  • 400 gm green peas (parboiled)
  • 1 tsp fennel powder
  • 1/2 tsp paprika
  • pinch of cinnamon powder
  • 1 tsp lime juice
  • 1 bay leaf
  • 1/4 cup onion juice
  • 4 garlic cloves paste
  • cilantro sprigs (for garnish)
  • 4 tsp refined vegetable oil
  • salt to taste


  1. Heat 1 tsp vegetable oil in a nonstick pan.
  2. Add half of the garlic paste in it and saute for a minute.
  3. Add parboiled baby carrots in it and season with 1/2 tsp fennel powder, 1/4 tsp paprika, 1/2 tsp lime juice and salt.
  4. Saute for 4 to 5 minutes on a medium flame.
  5. Repeat the same process for parboiled peas and keep both of them in separate bowls.
  6. Bring 1-1/2 liter water to a boil in a deep sauce pan.
  7. Add rice in it and parboil them.
  8. Drain excess water from the rice.
  9. Heat 2 tsp vegetable oil in a nonstick pan.
  10. Add bay leaf in it and stir for a minute.
  11. Add parboiled rice and season with cinnamon powder, onion juice and salt.
  12. Gently stir and toss for a minute.
  13. Add 1 cup lukewarm water and in it and simmer for about 8 minutes with a covered lid.
  14. Place a generous helping of rice pilaf, baby carrots and peas in the serving plate.
  15. Garnish with cilantro sprigs and serve immediately.


Post a Comment