Carrot Pulao

How to Prepare

1. Rinse 5 cups of basmati rice under running water until the water runs clear.
2. Heat 6 tablespoons of ghee in a large pot over medium heat.
3. Add 2 teaspoons of cumin seeds
4. 4 bay leaves
5. 6 cloves
6. 4 cinnamon sticks, and 6 green cardamoms. Sauté for 1-2 minutes until aromatic.
7. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
8. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes.
9. Add 10 grated carrots and mix well. Cook for 5 minutes.
10. Add 2 cups of mixed vegetables (peas, beans, etc.) and cook for another 3 minutes.
11. Add the rinsed rice to the pot and gently mix with the vegetables and spices.
12. Pour in 10 cups of water, add salt to taste, and bring to a boil.
13. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
14. Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice with a fork.
15. Garnish with chopped coriander leaves and fried cashews or raisins if desired. Serve hot with raita or pickle.