Carrot Rice

Ingredients:

Basmati Rice - 1 cup

Carrot (medium) - 2

Onion - 1 (chopped length wise)

Ginger garlic paste - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Cinnamon - half inch

Cloves - 3-4

Green chillies - 2

Cashews - 5-6

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Garam Masala - 1/4 tbsp

Salt - as per taste

Lemon juice - 2 tbsp (optional)

Chopped coriander - 2 tbsp

Procedure:

1. Wash, cook basmati rice with 2 cups of water, and cool it by spreading on a plate (to retain grainy texture).
2. Wash, clean, peel and grate carrots and set aside.
3. Take a kadai, heat oil, let cumin seeds splutter. Add cinnamon, cloves, green chillies, cashews and fry them for 1 minute.
4. Add chopped onion and fry until they are transparent. 
5. Now add finely grated carrot and fry for 4-5 minutes. Sprinkle some turmeric, red chilly powder, garam masala, salt and mix well.
6. Now turn flame to very low, add cooked rice, lemon juice and mix well. Finally garnish with finely chopped coriander and and close the lid for 1 minute.
7. After one minute, switch off the flame, mix well and serve hot with your favorite raita.

TIP: Do not fry grated carrot for more than 5 minutes. Over frying turns grated carrot too much tender.