Ingredients

• Rice - 2 cups, soaked for 2 hours
• Clove - 4-5
• Bay leaf - 3-4
• Cinnamon - 1 stick
• Pepper corn - 4-5
• Masala elaichi - 1, crushed
• Ghee - 4 tbsp
• Jeera - 1 tsp
• Small green chilli - 2, finely chopped
• Garlic paste - 1tbsp
• Ginger paste - 1 tbsp
• Carrot - 2 cups, grated length-wise but thick
• Tomato - 2, medium sized and finely chopped
• Onion - 1, small-sized and chopped
• Coriander leaves - a few
• Lemon juice - a little
• Salt to taste

How to Make Carrot Rice

• Heat ghee in a kadhai. Add the spices and jeera and roast until brown.
• Add the green chillies, garlic paste and ginger paste.
• Add the chopped onion and tomatoes.
• Fry well, until the tomatoes are tender.
• Add the rice and salt to this tadka.
• Add the carrots and mix well.
• Add water to the rice and cook.
• Garnish with coriander and sprinkle a little lemon juice before serving.