Ingredients:-
- Basmathi Rice – 2 cups
- Cumin seeds – 1 tsp.
- Bay leaf – 2 numbers
- Green cardamom – 3 numbers
- Cinnamon – 2 ” piece
- Onion – 1 cup, finely chopped+ 1/2 cup, thinly sliced; divided
- Cilantro – 1/4 cup
- Boiling water – 4 cups
- Salt to taste
- Carrot (grated)- 1 cup + 1 cup; divided
- Cumin powder – 3/4 tsp.
- Cashewnuts – 1/4 cup, halved
- Ghee – 1 tbsp.+ 1 tbsp.+ 1 tsp.
Method:-
- Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep it aside.
- Heat 1 tbsp. of ghee & add the whole spices. Fry till you get a very nice aroma of the spices.
- Stir in the finely chopped onions & cook till the onion is pink in colour.
- Add the rice & cilantro. Fry on medium high heat for 3-4 minutes.
- Pour the boiling water + 13/4 tsp. of salt & cover cook on medium low heat for 10 minutes.
- In another pan, heat 1 tbsp of ghee & fry the cashews till they turn golden brown in colour. Drain on paper towles & keep aside.
- 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.
- Serve hot.