Ingredients:

• 1 cup – basmati Rice
• 4 – Carrots
• 1 – Onion
• 1 – Tomato
• 3 – Green chillies
• 2 tsp – ginger-garlic paste
• 1 tsp – Cilantro
• salt to taste
• For tempering: 2 tsp – oil
• 2 tsp – Butter
• 1 – Cinnamon stick
• 4 – Cloves
• 2 tsp – Cashewnuts
• 2 tsp – Peanuts

Method:

1. Soak the rice for 30 minutes. Wash and drain.
2. Cook the rice with water in the ratio 1:2 in a pan or pressure cooker (1:1.5). Let the rice cool on a wide plate.
3. Chop the onion and tomato finely.
4. Grate the carrot and keep aside.
5. Heat oil and butter in a wide pan. Fry the cinnamon and cloves. Then add in peanuts and cashewnuts.
6. Add the slit green chillies, chopped onion and ginger-garlic paste.
7. Fry until the onions are translucent.
8. Add the chopped tomato and cook for a minute.
9. Add the grated carrots and salt. Cover and cook for 5 minutes.
10. Add the cooked rice and mix.
11. Garnish with cilantro. Serve with curry or raitha.

Recipe courtesy of Anu