2whole allspice seedsTrish's recipe called for whole pods of cardamom, but I adapted according to what I had on hand. If you have cardamom, definitely use that.
12baby carrotsor one large carrot, diced small
3/4 - 1teaspoonkosher saltadjust to taste
Optional: 1/2 teaspoon turmericaccording to taste
Rinse the rice in a mesh strainer and then cover with water and soak for about 15 minutes.
In a large skillet, over medium heat, warm the oil. Add all of the spices (except the salt and turmeric) and let spices infuse the oil, about 5 minutes. Once the oil is fragrant, add the onions and saute until they are soft and just barely browned, about 10 minutes. Add the vegetables and saute them for just a couple minutes. Add salt.
Drain the rice and add it to the veggies. Add two cups of water and toss gently to combine. Increase heat until the mixture simmers and then reduce to low and simmer covered for about 10-15 minutes. Uncover and simmer a few more minutes, stirring occasionally, until the liquid is absorbed.
I added some turmeric at this point, for a little color and to add some additional flavor. We really enjoyed the turmeric in the Aloo Bhaji. So, I wanted to try it in this dish as well.
Remove from the heat and fluff the rice with a fork. Enjoy!
* Side note: I have no idea what the correct serving procedure is when cooking with whole spices, i.e cardamom, allspice, cloves, peppercorns, cinnamon etc. I went ahead and removed them as I served the dish; much the same way you would remove the bay leaf before serving foods.