Quest cooking: Rice pilaf

Yesterday I decided that too much time had passed since I'd used my rocket stove, so I cooked a simple meatless pilaf on it.  It had been a while since I'd done rice on this stove.

Here's what I put in:
About a tablespoon of ghee
Half a yellow onion, sliced
A carrot, sort of julienned
Salt
Cumin (about a half teaspoon?)
Two cardamom pods, shelled and ground
Red chile (a teaspoon or two, my hand slipped) - in honor of a departed sister of mine who used to live in New Mexico, may she rest in peace
1 cup basmati rice
1 2/3 cups water

Here are some pictures, taken by my sweetie.

Tending the flame while sauteeing the onions.  For the initial hotter flame I used twigs cut from our quince bush earlier this year.

Carrots and spices waiting to go in

After frying the dry rice with the vegetables and spices for a bit, add water . . .

. . . stir, and simmer over a lower flame for about 15 minutes.  For the lower flame I used dead branches cut from our plum tree, about half an inch thick, two at a time.

By moving the pot around the stove every so often I hoped to avoid getting a burned spot in the middle.  I still got a darkened spot, but despite what it looks like here it wasn't really burned, and didn't adversely affect the flavor of the dish.

At church we've been attending a meeting dedicated to emergency preparedness (something that Mormon culture can sometimes take to extremes).  With recent events reminding us both of the necessity to be prepared for disruptions of all kinds and the appropriateness and limitations of different strategies for this, I want to keep my skills up in strategies not only for preparedness where we live, but also self-reliance and voluntary simplicity.  I'm glad we have neighbors on our street who are also interested in this kind of thing.

Typecast: a Sunday check-in