Step-by-Step Instructions

1. 1.Cook the Basmati Rice

   Pour enough water into a pot and bring it to a boil. Add 1 cup (250 ml) of washed long-grain Basmati rice. To add extra flavor, include whole spices such as bay leaves, cinnamon, clove, cardamom pods, and star anise. Also, add 1/4 teaspoon of salt. Once the rice is half cooked, squeeze the juice of half a lemon into the pot. Continue cooking until the rice is done, then strain it and set it aside.

2. 2.Sauté Aromatics and Carrots

   Heat 3 teaspoons of ghee in a kadai. Add 1/4 teaspoon of fennel seeds and 1/4 teaspoon of cumin seeds. Next, add 2 finely chopped onions and sauté until they turn translucent. Add 2 finely chopped green chilies and a few cashew nuts, then continue to sauté. Add pounded ginger and garlic (from 2 cloves of garlic and 1 piece of ginger) and sauté until fragrant. Grate a piece of fresh turmeric directly into the kadai and mix well. Add 3 grated carrots and sauté until they are half cooked.

3. 3.Season and Cook Carrots

   Once the carrots are half cooked, add 1 teaspoon of salt, 1/4 teaspoon of cumin powder, 1/4 teaspoon of garam masala, and 1/2 teaspoon of chili powder. Mix all the spices thoroughly with the carrots. Cover the kadai and cook the carrots for about 10 minutes on a medium-low flame until they are completely cooked.

4. 4.Combine Rice and Carrots

   After the carrots are cooked, add chopped coriander leaves and give it a quick mix. Slowly add the cooked Basmati rice to the carrot mixture, a little at a time. Gently mix the rice with the carrots, ensuring not to break the rice grains. Check for seasoning and add more salt if needed. Finally, drizzle 1 teaspoon of ghee on top, turn off the stove, and mix gently.

5. 5.Serve Carrot Rice

   Serve the delicious carrot rice hot. It's ready to be enjoyed!