Ingredients:

1. Rice – 5 cups, cooked with each grain separate
2. Carrots – 2, peel and grate
3. Curry leaves – 1 sprig (optional)
4. Bay leaf -1
5. Cloves – 6
6. Cinnamon stick – 1″
7. Cardamoms – 2
8. Onions – 2 (medium sized, finely sliced)
9. Green chili-ginger-garlic paste – (1″ ginger/2 cloves garlic/2 green chilies)
10. Coriander leaves – 4-5 tbsps, finely chopped:
11. Kasoori methi – 1/2 tsp (dried fenugreek leaves)
12. Coriander powder – 1 tsp
13. Broken Cashew nuts – 2 tbsps
14. Coriander leaves – 1 1/2 tbsps (finely chopped for garnish)
15. Salt – to taste
16. Oil – 1 tbsp
17. Ghee – 1 tbsp (optional) vegan can omit ghee and substitute with oil

Steps of Preparation:

1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 minutes. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 minutes.
3. Add the grated carrot and cook for 7-8 minutes on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 minutes.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.