Crush cloves, cinnamon, cardamom and pepper lightly.
Heat ghee or oil in a thick-bottom pan, preferably non-stick.
Add the crushed spices. Fry for a few seconds.
Add onion, ginger and green chillies.
Fry till onion is pale brown.
Add the rice with the water, orange juice and salt.
When the liquid begins to boil, cover the pan with a lid and lower heat.
When the rice is half cooked, add broccoli, mint and coriander leaves.
Leave undisturbed till the liquid has evaporated and the rice is cooked. (You will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula. (There should be no liquid at the bottom of the pan)
Switch off stove.
After 10 minutes add the reserved capsicum, gently stir the rice without breaking the grains.
Garnish with fried cashew nuts and raisins, optional.
Serve hot with a raita.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.