Cialntro Fried Rice

This is some of the best Indian rice we've made, probably because it's authentic.  This recipe makes a TON of rice.  The only problem is when you try to half the puree, it doesn't really work.  I've found that making the puree and then freezing 1/2 of it to use another time works out great.  Just don't forget to continue to 1/2 everything else from that point on.  It is pretty spicy so go lighter on the chilies if you prefer a milder rice.

5 cups basmati rice
5 green serrano chilies
3/4 of a head of garlic
1/4 cup water
6 carrots, roughly chopped
8 oz frozen peas
1 large onion, finely diced
4-5 whole cloves
2-3 cinnamon sticks
canola oil

Rinse rice and let it soak in water for 1/2 hr.  Drain and follow package directiops to cook rice in a rice cooker with 1 tsp salt.  In a blender, puree wahed cilantro leaves, chilies, garlic, and 1/4 cup waqter.  In a large pan, heat 2 Tbsp oil and sautee carrots until crisp tender.  Add frozen peas and a pinch of salt.  Cook until heated through.  In a separate pan, heat 2 Tbsp oil and roast cinnamon sticks and cloves (your house will smell really good at this point!).  Add diced onions and a pinch of salt and cook until translucent.  Add the cooked carrots and peas and cook for 5 minutes.  Add the cooked rice and cook for 10-12 minutes stirring now and then.

*Acquired by Padma Suresh