2 leeks (sliced)
2 carrots (finely chopped)
2 onions (chopped)
2 cloves of garlic (chopped) 
1/2 turmeric powder
2 green chillies (half slit) optional
2 tsp fennel seeds
 Coriander leaves / dill leaves
For Rice**
3 tbsp olive oil
3 cups Basmati rice 
5 cups water
1 tsp salt
Boil water, add salt & keep aside.
Heat olive oil in a pan & fry  onions till light golden brown.
Add chopped leek & carrots along with fennel seeds,  garlic & chilli.
Fry for a while & then add rice grains & turmeric.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire.
Close the lid tightly. Stir occassionaly with a wooden spatule.
When cooked , garnish with coriander leaves.
Serve hot with Raita & Chutney.
Greeks garnish this rice with dill leaves & serve with Feta cheese.
Instead of basmati they use risotto rice.