Basmati rice: 1cup
Vegetable oil: 2 tbsp
Chopped onion:1
Crushed garlic: 2 cloves
Grated carrot: 2
Cumin seeds: 1 tsp
Coriander powder: 2 tsp
Cardamom:3
Vegetable stock/Water: 2 cups
Bay leaf:1
Walnuts & cashew nuts: 1 cup
Salt and pepper to taste
Coriander leaves chopped: 2 tbsp
Method:
Heat oil in a pan and fry the onions, garlic and carrots for five minutes. Drain the soaked rice and add to the spices. Cook for two minutes. stirring to coat the grains in oil. Pour the vegetable stock or water, stirring. Add the bay leaf and seasoning. Bring it to a boil; then lower the heat and cook covered for 10 minutes without stirring. Remove the pan from heat without lifting the lid. Leave it to stand for five minutes. There will be small steam holes on the surface of the rice. Discard the bay leaf. Stir the nuts and check the seasoning. Spoon on to a warmed plate garnished with coriander leaves. Serve this pulao with a raita..