|Basmati rice||150 Gram, washed and soaked in cold water for 1/2 hour|
|Ghee/Unsalted butter||2 Tablespoon|
|Onion||1⁄2 Medium, finely sliced|
|Cinnamon stick||2 Inch, broken up|
|Green cardamoms||2 , split open the top of each pod|
|Garam masala/Ground mixed spice||1 Tablespoon|
|Grated carrots||75 Gram, grated|
|Frozen peas||50 Gram|
|Salt||1⁄4 Tablespoon (adjust salt as per taste)|
Drain the rice and put into a saucepan with the water.
Bring to the boil, stir in the salt and the butter.
Allow to boil steadily for a minute.
Place the lid on the saucepan and simmer for 12-15 minutes. Do not lift the lid during this time.
Remove the pan from heat and keep it covered for a further 10 minutes.
prepare the rest of the ingredients.
Melt the ghee or butter over medium heat and fry cumin until they crackle.
Add the onions, cinnamon and cardamom. Fry until the onions are lightly browned (4-5 minutes), stirring frequently.
Add the garam masala stir and cook for 30 seconds.
Add the carrots, peas and the salt, stir and cook for 1-2 minutes.
Now add the rice, stir and mix gently. Remove the pan from heat.(do not use wooden spatula)