Carrot and Cashew Rice

Ingredients:-

1. Basmathi Rice – 2 cups
2. Cumin seeds – 1 tsp.
3. Bay leaf – 2 numbers
4. Green cardamom – 3 numbers
5. Cinnamon – 2 ” piece
6. Onion – 1 cup, finely chopped+ 1/2 cup, thinly sliced; divided
7. Cilantro – 1/4 cup
8. Boiling water – 4 cups
9. Salt to taste
10. Carrot (grated)- 1 cup + 1 cup; divided
11. Cumin powder – 3/4 tsp.
12. Cashewnuts – 1/4 cup, halved
13. Ghee – 1 tbsp.+ 1 tbsp.+ 1 tsp.

Method:-

1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep it aside.
2. Heat 1 tbsp. of ghee & add the whole spices.  Fry till you get a very nice aroma of the spices.
3. Stir in the finely chopped onions & cook till the onion is pink in colour.
4. Add the rice & cilantro. Fry on medium high heat for 3-4 minutes.
5. Pour the boiling water + 13/4 tsp. of salt & cover cook on medium low heat for 10 minutes.
6. In another pan, heat 1 tbsp of ghee & fry the cashews till they turn golden brown in colour. Drain on paper towles & keep aside.
7. To the same pan, add the thinly sliced onion & fry till it turns golden brown in colour. Stir in 1 cup of grated carrots & cook for 2-3 minutes on medium heat. Add the cumin powder & mix well for a minute. Add the other 1 cup of grated carrot & switch off heat. Add this carrot mixture & the fried cashews to the cooked rice. Mix well for a minute on high heat. Also add 1 tsp. more of ghee.
8. Serve hot.

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