Ingredients:

• Basmati Rice – 2 cups
• Carrot – 4
• Onion – 1, medium-sized
• Coconut – 4 tbsp, grated
• Green chilli – 5
• Poppy seed – 1 tbsp
• Turmeric powder – a pinch
• Mustard oil for seasoning
• Ghee (optional) for frying
• Cashewnuts (optional) – a few
• salt to taste

Method:

1. Boil the rice with salt and let it cool in a large tray.
2. Heat a little oil in a pan and fry the poppy seeds and chopped onions.
3. Make a paste of the fried poppy seeds, fried onions, coconut and green chillies.
4. Grate the carrots.
5. Heat oil in pan and add the mustard seeds.
6. Add the grated carrots, onion paste, turmeric and salt.
7. Cover and cook until the carrots are done (approximately 10 minutes). Add ghee if you desire.
8. Mix the cooked carrots and rice.
9. Fry the cashewnuts in ghee and add before serving.

Recipe courtesy of Lakshmi